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page 132
VEGETABLES.
PEAS.
358. PETITS POIS A LA FRANCAISE.
FRENCH PEAS.
PROPORTIONS.--For five persons:
Green peas shelled.....1 quart.
Onion..................1.
Parsley................1/2 handful.
Butter.................4 tablespoonsful.
Flour..................1 tablespoonful.
Sugar..................2 teaspoonsful.
Water..................1 glassful.
Salt and pepper........To suit the taste.
Time.--3/4 hour.
PREPARATION.--1st. Melt in a stew pan 2 tablespoonsful butter, add the peas* and
1 glassful water, 1 onion (whole) 1/2 handful parsley (tied) some salt and
pepper and cook slowly for about 3/4 hour. 2d. When ready to serve take out the
onion and the parsley, add 2 tablespoonsful fresh butter mixed with 1
tablespoonful flour and serve in a warm, hollow dish as a side dish or as a
garnish.
359. PETITS POIS AU LARD.
GREEN PEAS WITH BACON.
PROPORTIONS.--For five persons:
Green peas shelled.......1 quart.
Onion....................1.
Parsley..................1/2 handful.
Bacon....................1 lb.
Flour....................1 tablespoonful.
Water....................1 glassful.
Salt and pepper..........To suit the taste.
Time.--1 hour.
*Don't select the peas too large because they are old and tough.
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