|Green peas||2 Pound (1 Kilogram)|
|Butter||25 Milliliter (2 Tablespoon)|
|Egg yolks||2 , lightly beaten|
|White pepper||1⁄2 Teaspoon|
In pot of boiling water, cook peas until very soft; drain and press peas through sieve.
In large skillet, melt butter; cook puree until most of the moisture has evaporated.
Remove from heat; stir in egg yolks, salt and pepper.
Spoon mixture into pastry bag fitted with star tip and pipe border around edge of buttered serving plate. (For twisted rope effect, hold tip of pastry bag at 45Â° angle to plate and make small overlapping loops like writing the letter "e.")
Fill centre of plate with creamed entree.