Purée of Green Peas à la Flamande from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take one and a half quarts of perfectly fresh peas, put them into a stewpan with two ounces of butter, one finely sliced onion, one very crisp and dry fresh lettuce, twelve heads of fresh asparagus...
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Cooking tools:
- Stewpan
- Stove
Ingredients
- fresh asparagus
- dry fresh lettuce
- shells
- mint
- fresh peas
- onion
- butter
- fine flour
- asparagus
- peas
- pork sausages
- cream
- sausages
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