Green Peas, Parisian Style—Small

Cook some small green peas in a pan or small copper vessel with salted water, a large green onion and a bunch of parsley; as soon as done, take out the parsley and onion, drain through a colander without refreshing and put the peas into a sautoir with a pinch of sugar and nutmeg, thickening with a little veloute sauce (No. 415); take the peas from the fire, toss well and dress in a vegetable dish, garnishing around with puff paste croutons.