No. 22—PEA OMELET.
Look for the preparation in chapter 15, [Omelets].
No. 23—ASPARAGUS AND CAULIFLOWER OMELET.
Look for the preparation in chapter 15, [Omelets].
No. 24—MARROW PEAS.
Quantity for 6 Persons.
- 2 lbs. of marrow peas
- 1½ pts. of bouillon
- 1⁄10 lb. of butter
- 1 pinch of pepper
- Salt to taste
- ½ tsp. of sugar
- ½ tbsp. of flour
- 1 tbsp. of chopped parsley
Preparation: The marrow peas are strung like beans, washed and cooked until tender in bouillon and butter, then add the flour, stir and season with salt, pepper and sugar. Lastly add the parsley.
No. 25—YOUNG CARROTS.
Quantity for 6 Persons.