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Puree of Peas for Garnishing

Plunge a pint dried split green peas into a quart boiling water for five minutes. Drain, replace them in the saucepan with a quart water, one sliced carrot. one sliced onion, one sliced leek, one sliced branch celery, two branches parsley, one bean garlic and half a pound raw ham bones. Season with a teaspoon salt and half a teaspoon white pepper, cover the pan, boil for fifteen minutes, then set in the oven for one hour and a half. Remove, lift up the ham bones, then press the puree through a sieve into a basin and place it in a saucepan, adding half an ounce butter; stir well while heating on the fire for five minutes, remove and use as required.