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Puree of Peas

(French.) This puree of peas, or of any other vegetable, can be served as a separate course or for the foundation of an entree, chops, or sweetbreads, or to fill an omelette, or garnish a roast. Boil 1 quart of green or dried peas with a bunch of parsley, an onion sliced, salt, and a little butter, using only enough water to moisten. Drain, when tender, press through a sieve, add some more butter, a pinch of sugar, and some pepper. Smooth into a neat mound, if used for a garnish.