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CROUTONS (a l'Artois)

Fry some croutons (see the preceding recipe). Pour over them a puree of young peas (see PEAS, PUREE OF), thinned with a little stock, and seasoned with salt and pepper. Serve as hot as possible. Time, five minutes to fry the croutons. Sufficient, a quart of puree for four or five persons. Probable cost of peas, when in full season, 6d. per peck.