Green Peas, English Style, and Puree of Green Peas

Boil some green peas in an untinned copper vessel containing boiling salted water and a few mint leaves; when cooked, drain and place them in a sautoir with salt, sugar and fresh butter, divided in small pats, mixing it into the peas without stirring them. Dress in a vegetable dish and lay small bits of butter on top.

Puree of Green Peas.—To obtain a puree pound the cooked and drained peas in a mortar, adding some very thick bechamel (No. 409); season with salt and sugar. press through a fine sieve, and return to the saucepan to boil; stir in some fine butter at the last moment.