Green Peas a la Française, or French Fashion from Modern Cookery for Private Families by Eliza Acton
Throw a quart of young and freshly-shelled peas into plenty of spring water with a couple of ounces of butter, and with the hand work them together until the butter adheres well to the peas; lift t...
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Ingredients
- butter, ½ oz.
- Sugar, small lump
- flour, 1 teaspoonful: 2 minutes.
- Water to cover the peas
- butter, 2 oz.: 20 minutes.
- little salt: 40 minutes.
- Peas, 1 quart
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