Green Peas—Mangetout—a la Fleurette

These are prepared with "mangetout" peas, a species of very tender peas, the pods of which are eaten as well as the contents. String the threads on both sides of the pod from some "mangetout" peas after they are partly cooked; drain and put them in a saucepan with some fresh cream; let simmer until the peas are entirely cooked, and just when serving season with salt, a little sugar, finely cut-up chives and dash of vinegar. They can be thickened with egg-yolks, cream and fresh butter just before serving.