By Auguste Escoffier
Prepare 1½ litres (2⅝ pt or 6½ U.S. cups) Crème d’Avoine but omitting the sorrel and add 2½ dl (9 fl oz or 1⅛ U.S. cups) milk. Reheat and finish the soup at the last moment with 4 dl (14 fl oz or 1¾ U.S. cups) cream.
300 g (11 oz) very small green peas.
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