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Green Pea Croquettes

When green peas are growing a little old for the table, shell sufficient to measure one pint. Boil them in just sufficient salted water to cover until quite tender, then drain and press through a sieve. In a saucepan melt one tablespoonful of butter, add two tablespoonfuls of flour, a little more than half of a teaspoonful of salt and one-quarter of a teaspoontul of white pepper. When mixed, add the prepared peas and seven drops of onion juice and stir until thickened. Add the yolk of one beaten egg, stir for half a minute longer and take from the fire. Taste and add more seasoning if necessary; then spread on a platter and set away to get cold and firm. Slightly flour the hands and form small spoonfuls of the mixture into croquettes. Dip each into slightly beaten egg, roll in sifted bread crumbs and immerse in smoking hot fat until golden brown. Drain on unglazed paper and serve with a cream sauce.

Dried green peas may also be made into croquettes.

Pick them over and soak over night, tie loosely in a piece of cheese cloth and boil slowly in water until very soft; then drain and finish as above.