Saint-Germain Pea Purée

Name: Saint-Germain Pea Purée
Cuisine: France
Ingredients: 2 liters Fresh Pea Purée; Butter; 2 tablespoons Fine fresh peas; small handful Chervil leaves (pluches de cerfeuil)

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

2 liters Fresh Pea Purée
Butter
2 tablespoons Fine fresh peas
small handful Chervil leaves (pluches de cerfeuil)

Instructions

Prepare 2 liters of Fresh Pea Purée according to one of the two methods described earlier. Adjust the purée to the desired consistency. At the moment of service, finish it with butter (monter au beurre).
Garnish with 2 tablespoons of fine, bright green peas and a small handful of chervil leaves (pluches de cerfeuil).