Take one and a half or two pounds of shelled peas, and put them into a sauce-pan with some ham, two ounces of butter, a bunch of sweet herbs, and a little fried onion. Simmer gently till they are done, then blend with the yolks of two or three eggs. Serve hot.
Peas ‘allo Zucchero.’
Take one pound of shelled peas, put them into a sauce-pan with two ounces of butter, one tumbler of water, one ounce of sugar, and a sprinkling of salt. Cook them over a sharp fire for a quarter of an hour; when tender, take them off the fire and add the yolks of four eggs well beaten up with half a tumbler of cream. Put them on the fire again and stir continually to prevent them from boiling. As soon as the eggs are set serve at once.
Polenta ‘Dabs.’
Scald one pint of Indian corn flour in boiling water. Mix together one dessert-spoonful of butter, two lightly beaten-up eggs, one wine-glassful of cream and a little salt, add this to the corn flour, and drop the paste from a spoon into a well-buttered pan. Bake in a moderate oven.[17]
[17] This is an American recipe.
Polenta ‘alla Parmigiana.’
Stir one pound of Indian corn flour, a little at a time, into one pint of boiling salted water until smooth, then turn out into a dish to cool, in a layer about half an inch thick. When quite cold, cut into pieces of one inch long, and pile in layers in a baking-dish, sprinkling each layer well with grated Parmesan cheese and some melted butter. Bake in a slow oven and serve hot.