Mix 1litre (1¾pt or 4½U.S. cups) finished Crème de Pois frais with 1litre (1¾pt or 4½U.S. cups) finished Crème d’Orge.
Garnish
1 dariole mould of Ordinary Royale made with whole eggs, cut into small oval-shaped pieces; 4tbs red of carrot cut in ovals and cooked in Bouillon; 4tbs cooked oval-shaped pieces cut from slices of cooked very white mushrooms.