Petites Caisses À La Furnes Recipe

(Hommage à Sir Edward Grey)
Gently boil a quantity of the very best green peas in good gravy; as the
gravy becomes reduced, add, instead, butter. Do not forget to have put a
lump of sugar in every pint of gravy. When the peas are done break on
them the required number of fresh eggs, with pepper and salt. Place all
in a double saucepan, till the eggs are just done. It is a pity that in
England there are no cooking pots made, which will hold fire on the top,
so that a dish, such as this, becomes easily done in a few minutes.



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