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No 168 Carote e piselli alla panna (Carrots and Peas)

(Sauces) - (The Cook's Decameron: A Study In Taste For Italian Dishes)







Ingredients: Young carrots, peas, cream, salt.
Half cook equal quantities of peas and young carrots (the carrots
should be cut in dice, and will require a little longer cooking),
then put them together in a stewpan with three or four
tablespoonsful of cream, and cook till quite tender. Serve hot.











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