[2189—PETITS POIS A L’ANGLAISE]
Cook them quickly in salted boiling water; drain them, and dry them by tossing them over a fierce fire. Dish them in a timbale, and serve some pats of very fresh butter separately.
[2190—PETITS POIS AU BEURRE]
As soon as the peas are cooked, drain them and toss them over a fierce fire, to dry. Then season them with a pinch of powdered sugar, and cohere them, away from the fire, with butter, in the proportion of three oz. per pint of peas.
[2191—PETITS POIS A LA BONNE-FEMME]
Fry twelve oz. of small onions and four oz. of breast of bacon, cut into dice and [blanched] in butter; add one-half oz. of flour to the latter; cook the roux for a moment; moisten with one-half pint of consommé and boil.
Put one quart of freshly-shelled peas into this sauce; add the onions and the bacon, together with a bunch of parsley; and cook, reducing the sauce to half in so doing.
[2192—PETITS POIS A LA FLAMANDE]
Prepare one-half lb. of new carrots as though they were to be glazed.
When half-cooked, add two-thirds pint of freshly-shelled peas to them. Complete the cooking of the two vegetables together, and, at the last moment, add butter away from the fire.