Put one quart of shelled peas into a sauce-pan with a little cold water and four ounces of fresh butter. Place them on a hot fire, add a cupful of boiling water, salt and pepper to taste, a spoonful of sugar, and a bunch of parsley. When reduced take out the parsley, add one or two ounces of fresh butter, and serve hot.
Peas ‘alla Consommé.’
Boil one and a half quarts of peas, and two carrots cut into small square pieces, in good broth, with a tablespoonful of powdered sugar, for about an hour. Just before serving put the peas on to croûtons (fried bread) fried in fresh butter.
Peas ‘alla Crema.’
Cook one pint of shelled peas in an earthen pot of salted boiling water for a quarter of an hour, then drain. Put two ounces of fresh butter into a sauce-pan with one tablespoonful of flour, then add half a pint of milk and mix until it boils. Add salt and pepper to taste, and then put in the peas. Cook in a Bain-marie for a quarter of an hour, and serve as a garnish to any baked meat.
Peas ‘alla Francese.’ No. 1.
Take two young onions, cut them in half lengthwise, tie them up with a bunch of parsley leaves, and put them into a sauce-pan with one ounce of butter. When browned, pour a large cupful of broth over them and boil. As soon as the onions are quite soft rub them through a sieve together with the broth, and put them into a sauce-pan with one quart of peas and two heads of lettuce. Season with salt and pepper to taste, and boil slowly. When half done add one ounce more of butter mixed with a dessert-spoonful of flour, and a little more broth, if needed. Before serving take out the lettuce and thicken with two yolks of eggs mixed in a little broth.
Peas ‘alla Francese.’ No. 2.
Cut two young onions into fine slices, and put them in a sauce-pan with one ounce of butter. When browned, mix in a sprinkling of flour, pour in one or two cupfuls of broth and let the flour cook. Put in one quart of young peas, season with salt and pepper, and when half-cooked add two heads of lettuce. Boil slowly, taking care that the gravy does not get too thick, and before serving take out the lettuce. Sugar can be added, but only in small quantities.