Puree of Split Peas

Wash well and drain one pound of dry split peas, set them in a saucepan with two quarts of veloute stock (No. 422), seasoning with salt and sugar, and adding half a pound of onions, a bunch of parsley garnished with a bay leaf, and two ounces of butter. Cook slowly, suppress the parsley, then drain and pound the peas in a mortar with a pint of bechamel (No. 409) added, press the whole through a tammy (No. 170), heat it well again, and just before serving incorporate into the puree two ounces of fine butter.