1 1/2 l chicken broth
1 chicken, in pieces
1 cup milk
1 cup cooked peas
1/2 cup cream
2 boiled eggs (separate yolks and egg whites)
1/2 bar butter
Salt and pepper
Liquefy yolks with milk, cream and 1/2 l chicken broth.
Season the chicken with salt and pepper.
Fry chicken in the butter and add the remaining broth, peas and chopped egg whites.
Season with salt and pepper and cook until it boils.
Pour the liquefied mixture and cook for 20 more minutes over medium heat and serve.