CHAPTER V.
VEGETABLES.
[343]. Green Peas à l'Anglaise. Put a quart of water in a saucepan with a pinch of salt; when boiling, add three pints of green peas, and boil them for twenty-five minutes; take one out and see if thoroughly done, if so, drain them, and put them in a saucepan with two ounces of butter, a pinch of salt and sugar, and serve them very hot.
[344]. Green Peas à la Française. Put three pints of green peas in a saucepan, with ten branches of parsley tied together, a whole onion peeled, a pinch of salt and sugar, and a pint of water. Boil for twenty-five minutes, and, if sufficiently done, take out the onion and parsley. Mix on a table an ounce of butter with a teaspoonful of flour, which add to your peas on the fire, stir gently with a spoon, and, when thoroughly mixed and the butter dissolved, serve very hot.
[345]. Green Peas with Bacon. Cut the rind from a quarter of a pound of bacon, which cut in small pieces and place in a saucepan on the fire, when beginning to color add a tablespoonful of flour, a little pepper and nutmeg, and ten branches of parsley tied together; moisten with a glass of water; add three pints of green peas, and boil about thirty minutes; if sufficiently done, remove the bunch of parsley, and serve. Peas cooked in this way are often used as a garnish for different kinds of meat.
[346]. Green Peas à la Paysanne. Put three pints of green peas in a saucepan, with an ounce of butter, ten branches of parsley tied together, a whole onion peeled, a pinch of sugar, a little salt, half a glass of water, a lettuce cut in pieces (as for Julienne soup). Simmer very gently, and, when the peas are sufficiently done, mix three yolks of eggs with three tablespoonfuls of cream, and, having removed your parsley and onion, add the eggs to your peas; mix all well together, and serve.
[347]. String-Beans à l'Anglaise. Take three pints of string-beans, string them, and put them in nearly two quarts of boiling water, in which you have put a little salt; when the beans are sufficiently cooked, drain them and put them in a saucepan with two ounces of butter, a pinch of salt, a very little chopped parsley, the juice of a lemon, and serve them very hot.
[348]. String-Beans Sautés. Prepare and cook your beans as the foregoing. Put in a saucepan three ounces of butter, a pinch of salt, the juice of a lemon, a tablespoonful of chopped parsley, and six tablespoonfuls of sauce Allemande ([Art. 81]); mix all well together, pour over your beans, and serve hot.
[349]. Beans Panachés. Prepare a pint and a half of string-beans, as the preceding; put in a saucepan two quarts of water, a good pinch of salt, and boil them until tender. Take the same of white beans, which boil; drain them both and put them in a saucepan together, adding a pinch of salt, three ounces of butter, the juice of a lemon, and a tablespoonful of chopped parsley; when very hot, serve.