SOUP, Chantilly.
Ingredients.—1 quart of young green peas, a small bunch of parsley, 2 young onions, 2 quarts of medium stock. Mode.—Boil the peas till quite tender, with the parsley and onions; then rub them through a sieve, and pour the stock to them. Do not let it boil after the peas are added, or you will spoil the colour. Serve very hot. Time.—½ hour. Average cost, 1s. 6d. per quart. Seasonable from June to the end of August. Sufficient for 8 persons.
Note.—Cold peas pounded in a mortar, with a little stock added to them, make a very good soup in haste.