Puree De Petit Pois Recipe

MISS STEVENSON.



One pint green peas, two yolks of egg, one gill cream, one and one half

pints stock, salt and pepper. Strain the liquid from the peas, put them

with the stock in a saucepan and simmer twenty minutes; pass them

through a sieve, pour back to the pan, add yolks, cream, pepper and

salt, and stir over the fire until it begins to thicken; do not allow it

to boil. A spray of mint boiled with the peas is a great improvement.

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