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Ambushed Peas

(Vaughan’s Vegetable Cook Book)







Cut the tops off of biscuits or buns twenty-four hours old. Scoop out

the inside and put both shells and tops into the oven to crust. Pour

into them peas after they have been boiled and mixed with a cream sauce

to which an egg has been added, also minced parsley or mint if liked.

Cover carefully with the tops and serve hot.











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