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Classic
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page 133
PREPARATION.--1st. Cut the bacon in dices and brown awhile in a sauce pan.
Sprinkle over 1 tablespoonful flour. 2d. Add 1 glassful water, the peas, 1 onion
(whole), 1/2 handful parsley tied, and cook for 1 hour. 3d. When ready to serve
take out the onion and the parsley and serve in a warm hollow dish as a side
dish.
360. PETITS POIS A L'ANGLAISE.
GREEN PEAS A L'ANGLAISE.
PROPORTIONS.--For five persons:
Green peas............1 quart.
Butter................1/4 lb.
Time.--20 minutes.
PREPARATION.--1st. Pour the peas in boiling water.* Let them cook quickly for
about 1/4 of an hour and drip. 2d. Place the peas (dripped) in a warm, hollow
dish and place over them 1/4 lb. butter divided in small slices (the butter
should be melted by the heat of the peas.) 3d. Serve as a side dish.
BEANS.
361. HARICOTS VERTS A L'ANGLAISE.
STRING BEANS A L'ANGLAISE.
PROPORTIONS.--For five persons:
String beans............1 quart.
Butter..................1/4 lb.
Time.--20 minutes.
PREPARATION.--1st. Clean the green beans, break off the end that grew at the
vine drawing off at the same time the string upon the edge. Repeat the same
process from the other end. Break them in two if too long. 2d. Do as indicated,
No. 360, and do not forget to cook the beans quickly in a large quantity of
water.
362. HARICOTS VERTS BONNE FEMME.
STRING BEANS A LA BONNE FEMME.
PROPORTIONS.--For five persons:
Green beans.......1 quart.
Parsley...........1/2 handful.
Onion.............1.
Butter............4 tablespoonsful.
Eggs.............2.
Water.............1/2 glassful.
Milk..............1/2 glassful.
Salt and pepper...To suit the taste.
Time.--1 hour.
*Use quite a large quantity of water so that the introduction of the peas does
not stop the ebullition. By so doing the peas will remain green.
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