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Vegetables, or Légumes, and Salads. 149: Petits

Petits pois à l'Anglaise are boiled, and served on a lump of butter. à la Française are stewed, and mixed with flour and butter. à la Parisienne-boiled with onions, butter, sugar, etc., and served with the sauce. au jus-stewed in stock. aux laitues-stewed with lettuces.

Petits pois à l'ancienne mode-stewed, and served with cream and yolk of egg. à la Vénitienne are served in an onion sauce, garnished with slices of tomatoes. en cosses are boiled in their shells.

They are also served au lard-stewed in stock with dice of bacon, etc.; or au jambon with dice of ham, young onions, etc.

Crème à la D'Artois is a cream of green peas.