Home › The Principles of Cookery › PEAS (a la Francaise)

PEAS (a la Francaise)

Wash the peas, which may be rather old ones; put them into a stewpan with a piece of fresh butter the size of a walnut, a bunch of parsley and green onions, two cloves, a small slice of raw ham, a large white lettuce cut into slices, and a little salt. Put all on the fire to stew for a few minutes in its own liquor; then add a little boiling water, and allow it to stand for fifteen minutes. Add a lump of sugar and some small bits of butter rolled in flour; mix well, bring to boiling point again to thicken, and serve.