[2193—PETITS POIS A LA FRANÇAISE]
Take a saucepan, of a size a little larger than would be necessary to just hold the following products, and put into it one quart of freshly-shelled peas; a faggot containing the heart of a lettuce, two sprays of parsley, and two of chervil; twelve small onions, four oz. of butter, one-third oz. of salt, and two-thirds oz. of loaf-sugar. Mix the whole together until it forms a compact mass, and place in the cool until ready for cooking. Add three tablespoonfuls of water, when about to cook the peas, and cook gently with lid on.
When about to serve, withdraw the faggot; [cisel] the lettuce; add it to the peas, and cohere the whole with butter, away from the fire.
N.B.—Raw, [ciseled] lettuce may be added to the peas; but, as various tastes must be allowed for, it is better to insert the [657] ]lettuce whole, and to mix it with the peas afterwards, if it be so desired. The lettuce may also be quartered and laid on the peas without being mixed with them.
[2194—PETITS POIS A LA MENTHE]
Cook the peas in salted water, together with a bunch of fresh mint.
Then prepare them in the English way or “au Beurre,” and lay a few parboiled mint leaves upon them when serving.
[2195—PURÉE DE POIS FRAIS, dite SAINT-GERMAIN]
Cook the peas with just enough boiling water to cover them, and season it with one-half oz. of salt, and one-sixth oz. of sugar per quart. Add a lettuce and a few parsley leaves (tied together). When the peas are cooked, drain them; and reduce their cooking-liquor while they are being rubbed through a sieve.
Work the purée with four oz. of fresh butter per quart, and finally add to it the cooking-liquor, reduced almost to a glaze.