Cretonnee with New Peas

(*) The text accompanying the recipe recommends using dried, shelled peas.

Gently rinse peas and soak in cold water for one hour.

Make the peas in two liters of water until they almost break down into a puree. Finally, season with salt. Take out.

Boil the milk and add the ginger and saffron. Beat the egg yolks with a whisk, pass them through a sieve and add the boiling hot milk gradually, whisking constantly.

Repeatedly heat the peas and add the milk with the egg yolks.

Do not let it boil.

Just before serving, add the small pieces of meat, previously fried in lard until golden brown, to the soup bowl form. They can also be served separately on a platter, then guests can serve themselves as they wish.

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