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This recipe is from Clarissa Dickson Wright's Clarissa's Comfort Food book.
Salt and freshly ground black pepper
Soak the peas overnight in plenty of cold water. Tie the soaked and drained peas loosely in a cloth and boil in plenty of ham stock to cover (or with ham) for about 1 ½ hours.
Remove from the pan and untie, then rub the peas through a sieve or mouli. Dry the peas in a pan over a gentle heat until thick, then stir in the butter, egg yolks and salt and pepper to taste.
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