Fouquet’s Crème Elysées

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • pints chicken consommé
  • 1 small packet frozen peas
  • 2 tablesp


Defrost peas and simmer them in 2 tablespoons each chicken stock and butter until cooked through. Drain and purée in an electric blender or put through a fine sieve. Cut cucumber into matchstick-sized slivers and simmer in remaining butter until tender.

Beat eggs; add cream and purée of peas