979. Green Peas à la Bourgeoise.
—Shell three quarts of tender green peas; put them in a saucepan, and toss the peas quickly in a gill of light roux ([No. 135]); moisten with a pint of boiling water, adding half a pinch each of salt and pepper, a bouquet ([No. 254]), and a raw lettuce-heart. Reduce it for twenty minutes, or until all the juice has evaporated; then add two raw egg yolks well beaten, with three tablespoonfuls of sweet cream. Stir quickly for four minutes, without allowing it to boil, and then serve, removing the bouquet.
980. Green Peas, with Cream.
—Put one ounce of butter in a saucepan with one tablespoonful of flour kneaded well together. Dissolve it; then add the shelled peas as for [No. 977], a bouquet ([No. 254]), a quarter of a bunch of chives, a pinch of salt, and half a pinch of pepper. Cook in their own juice for twenty minutes, then take the saucepan from off the fire. Pour the gravy from the peas into another vessel, add to it half a cupful of cream and a teaspoonful of powdered sugar; pour this sauce over the peas, and heat up once again without boiling, for two minutes, before serving.
981. Green Peas, With Bacon.
—Brown in a saucepan half an ounce of butter with two ounces of small, dice-shaped pieces of bacon, and when of a good golden color, take them out, and put a spoonful of flour into the fat to make a roux. Moisten with a pint of white broth ([No. 99]); replace the bacon, add the raw shelled peas, as for [No. 977], one whole onion, a bouquet ([No. 254]), and half a pinch of pepper. Cover, and let cook on the corner of the stove for thirty minutes; place in a hot, deep dish, and serve.
982. Potatoes, Boiled Plain.
—Take twelve medium-sized, fine, sound potatoes; wash them thoroughly, peel off a piece of the skin, about half an inch wide, around each potato, to ensure mealiness, and lay them in a saucepan, covering them with cold water, and adding half a handful of salt; place the lid on, and cook for forty-five minutes. Drain, lay a napkin on a hot dish, in which you envelop the potatoes, and serve.
983. Broiled Potatoes.
—Peel six medium-sized, sound, cooked potatoes; cut them in halves; lay them on a dish, and season them with a pinch of salt. Pour two tablespoonfuls of melted butter over them, and roll them well in it. Arrange them on a double broiler, and broil them on a moderate fire for three minutes on each side. Place them in a hot dish, with a folded napkin, and serve.