Tuesday, August 19, 2014

Petits Pois a la Francaise

Cook a pint of shelled peas till tender, drain and place on the back of the fire with not quite a gill of the water in which they have been boiled, a little flour and an ounce of butter. 
Simmer for five minutes, adding pepper and salt to taste and just before taking from the fire add the yolk of an egg mixed with a tablespoonful and a half of cream. 
Serve very hot in china or paper cases.

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