Green Peas, Housekeeper's Style

Take half a pound of lean unsmoked bacon cut in quarter-inch squares; blanch, drain and put them into a saucepan with four ounces of butter; fry the bacon colorless, then add a spoonful of flour and when this begins to brown moisten with a quart of stock (No. 194a); add three quarts of shelled fresh peas, a bunch of parsley and three green onions. When the peas are done remove the parsley and onion, drain off the stock, thicken it with a little kneaded butter (No. 579) and pass it through a sieve; put it back with the peas, boil both together again and remove from the fire; thicken with egg-yolks diluted in cream, at the same time incorporating a piece of fresh butter.