Green Peas, French Style

Put one pint of fresh-shelled green peas into a saucepan with a little cold water, stirring in a piece of butter; add salt and a bunch of parsley; cook with the lid on. When sufficiently done and the liquid reduced add a small piece of kneaded butter (No. 579); then take from the fire and finish by incorporating a large piece of butter divided in small bits. The peas should be well buttered and thickened so that the liquid be entirely absorbed.

With Sugar.—Prepare them exactly the same, only adding a pinch of powdered sugar.