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Poached Eggs, St. Germain

Boil a pint shelled, tender green peas in a quart boiling water with teaspoon salt fifty minutes. Thoroughly drain on sieve, then pound in mortar to a pulp and rub through wire sieve into a small saucepan, adding two tablespoons good cream, half ounce butter, three saltspoons salt, three saltspoons sugar and two saltspoons white pepper. Thoroughly mix with wooden spoon while heating three minutes. Dress the puree on a large hot dish, well spread over. Arrange twelve freshly poached eggs over the puree and serve.