1386. Petits Pois au Bear re (Green Peasf or Centre of Cutlets).
— Put about a pint of freshly gathered shelled peas in a stewpan with a
pint of boiling water, add a sprig of green mint, a teaspoonful of salt, and
| teaspoonful of moist sugar, and boil till tender. Str’ain the water
from the peas, add a couple of pats of fresh butter, a good pinch of
caster sugar, and a pinch of pepper ; toss over the fire for a few
minutes, remove the mint, and serve as directed.
1887. Cornets aux Petits Pois. — Roll out some puff or
rough paste one-eighth of an inch thick, cut it into even-sized strips,
about an inch wide, and wrap this round as many cornet moulds as
may be required. Grease the moulds slightly, and wet the end of
the edge of the paste a little, so as to fix it. Place them on a baking-
sheet and bake in a fairly hot oven from fifteen to twenty minutes.
When done remove the cornet-shaped pastry carefully from the
moulds and put them on a sieve. Cook some freshly shelled peas
in plenty of slightly salted water, containing a very small piece of
soda and a sprig of green mint. When done strain them carefully,
and put them in a saute-pan or small stewpan with just enough
butter to toss them over the fire without burning. Add a table-
spoonful or so of white sauce and a pinch of caster sugar. Season
with a little more salt, if needed, and a pinch of pepper. Mix with a
small quantity of finely minced parsley. Reheat the cornets, fill
them carefully with the prepared peas. Sprinkle a little krona or
paprika pepper on the open top of each. Dish up, garnish with
sprigs of parsley, and serve hot.
1388. Petits Pois au Jamb on a la Franqaise. — Rut
three pints of peas into a stewpan with a sprig of green onion, one of
green mint, and one of parsley, a tablespoonful of fine sugar, a little
salt, and a pint of water ; cover and let them stew gently over* a slow
fire from twenty minutes to half an hour ; remove the herbs ; if
much liquor is left pour off a little, and allow the remainder to boil
down. Have ready about half a pound of lean ham, coarsely cut ; fry
it in an ounce of fresh butter, sprinkle with a dessertspoonful of
flour ; add this to the peas. Mix well by tossing the whole over the
fire, dish up, and garnish with fleurons (small half-moon shapes of
puff paste).
1389. Petits Pois de Conserve (How to Prepare Preserved
Peas for Table). — Open a quart tin or bottle of preserved peas, put them
into a pointed strainer, hold this 'under a water-tap and let the cold
water run freely over the peas for a few minutes. Shake the strainer
so as to thoroughly drain the peas. Have ready a small saucepan
three parts full of boiling water, containing a sprig of mint, green
VEGETABLES ( LEGUMES ) PLAIN AND DRESSED
463
or dried, and a pinch of salt. Put in the peas and boil quickly for
five minutes, then drain them in a strainer. Melt an ounce of butter
in a stewpan, add the peas, and toss over the fire for a few seconds ;
sprinkle over half a teaspoonful of flour, season with pepper and salt
and a tiny pinch of caster sugar. Moisten with 2 tablespoonfuls of
rich stock or gravy✪ Petits Pois de Conserve. Cook gently for about eight minutes, shaking the
pan frequently. The peas are then ready for serving.
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1386. Petits Pois au Bear re (Green Peasf or Centre of Cutlets).
— Put about a pint of freshly gathered shelled peas in a stewpan with a
pint of boiling water, add a sprig of green mint, a teaspoonful of salt, and
| teaspoonful of moist sugar, and boil till tender. Str’ain the water
from the peas, add a couple of pats of fresh butter, a good pinch of
caster sugar, and a pinch of pepper ; toss over the fire for a few
minutes, remove the mint, and serve as directed.
1887. Cornets aux Petits Pois. — Roll out some puff or
rough paste one-eighth of an inch thick, cut it into even-sized strips,
about an inch wide, and wrap this round as many cornet moulds as
may be required. Grease the moulds slightly, and wet the end of
the edge of the paste a little, so as to fix it. Place them on a baking-
sheet and bake in a fairly hot oven from fifteen to twenty minutes.
When done remove the cornet-shaped pastry carefully from the
moulds and put them on a sieve. Cook some freshly shelled peas
in plenty of slightly salted water, containing a very small piece of
soda and a sprig of green mint. When done strain them carefully,
and put them in a saute-pan or small stewpan with just enough
butter to toss them over the fire without burning. Add a table-
spoonful or so of white sauce and a pinch of caster sugar. Season
with a little more salt, if needed, and a pinch of pepper. Mix with a
small quantity of finely minced parsley. Reheat the cornets, fill
them carefully with the prepared peas. Sprinkle a little krona or
paprika pepper on the open top of each. Dish up, garnish with
sprigs of parsley, and serve hot.
1388. Petits Pois au Jamb on a la Franqaise. — Rut
three pints of peas into a stewpan with a sprig of green onion, one of
green mint, and one of parsley, a tablespoonful of fine sugar, a little
salt, and a pint of water ; cover and let them stew gently over* a slow
fire from twenty minutes to half an hour ; remove the herbs ; if
much liquor is left pour off a little, and allow the remainder to boil
down. Have ready about half a pound of lean ham, coarsely cut ; fry
it in an ounce of fresh butter, sprinkle with a dessertspoonful of
flour ; add this to the peas. Mix well by tossing the whole over the
fire, dish up, and garnish with fleurons (small half-moon shapes of
puff paste).
1389. Petits Pois de Conserve (How to Prepare Preserved
Peas for Table). — Open a quart tin or bottle of preserved peas, put them
into a pointed strainer, hold this 'under a water-tap and let the cold
water run freely over the peas for a few minutes. Shake the strainer
so as to thoroughly drain the peas. Have ready a small saucepan
three parts full of boiling water, containing a sprig of mint, green
VEGETABLES ( LEGUMES ) PLAIN AND DRESSED
463
or dried, and a pinch of salt. Put in the peas and boil quickly for
five minutes, then drain them in a strainer. Melt an ounce of butter
in a stewpan, add the peas, and toss over the fire for a few seconds ;
sprinkle over half a teaspoonful of flour, season with pepper and salt
and a tiny pinch of caster sugar. Moisten with 2 tablespoonfuls of
rich stock or gravy. Cook gently for about eight minutes, shaking the
pan frequently. The peas are then ready for serving.