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Potage St. Germain

(France.) Cook 1 quart fresh peas in water to cover, with some parsley, 1 leek, and 1/2 ounce butter, added. Press all through a sieve. Stir in 1 pint of hot stock, chicken or veal, with yolks of 2 eggs, pepper, salt, and a little nutmeg. Add 1/2 a teaspoonful of sugar and 1 cup of boiling cream.