Consommé Rachel

Mix one cup finely chopped and cooked chicken with sufficient white stock to make a paste; season it and cook like a custard in a pan of water; then cut into squares. Heat one quart of consommé with a thickening of one ounce each of flour and butter, and the yolk of an egg and one-half cup cream; add salt, pepper, the chicken custard and two tablespoons cooked green peas.