Cream of Peas with Mint

Parboil two pounds of shelled green peas until partly cooked; then drain and put them on to fry with half a pound of fresh butter; moisten with white broth and add half a pound of minced white onions. When the peas are entirely cooked drain and pound them, diluting with veloute and the same broth they were cooked in; rub the whole through a tammy and return to the saucepan; put it on the fire and heat without boiling. Just when prepared to serve, thicken with egg-yolks, butter, and cream, adding a few mint leaves finely chopped and as garnishing some small chicken quenelles made with half chicken quenelle forcemeat, and half cream forcemeat laid through a pocket on a buttered baking tin.