Ann Cary Randolph's Peas Recipe

Name: Ann Cary Randolph's Peas Recipe
Ingredients: 2 1/2 to 3 pounds English or hull peas, to yield 1 pound 2 ounces, or 1 pound frozen peas; 2 tablespoons unsalted butter; 2 tablespoons flour; 1 1/2 cup chicken stock or broth, slightly warm; 1 small white onion; 3 whole cloves; Salt to taste; 2 teaspoons sugar; 2 egg yolks; 2 tablespoons water

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An adaptation of a recipe from Thomas Jefferson's granddaughter, who corresponded with him when he was in France about these peas.

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Ingredients

2 1/2 to 3 pounds English or hull peas, to yield 1 pound 2 ounces, or 1 pound frozen peas
2 tablespoons unsalted butter
2 tablespoons flour
1 1/2 cup chicken stock or broth, slightly warm
1 small white onion
3 whole cloves
Salt to taste
2 teaspoons sugar
2 egg yolks
2 tablespoons water