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Green Peas for Garnish

Boil the required quantity of green peas in salted water, taking care not to cook them too much, drain, put them into a sautepan with a little butter, and toss them over the fire for a few minutes.

Puree of Green Peas for Garnish Put the peas in a saucepan with a few springs of mint and parsley, a small onion, a little salt, cover with water, and boil until tender. Drain and rub them through a fine hair-sieve, moisten with clear stock bringing them to the consistency of a thick puree. Put one ounce of butter and one teaspoonful of flour in a stewpan, mix well over the fire, then stir in the puree of peas. Stir over the fire again for two or three minutes, and when thoroughly hot they are ready to serve.