Puree of Green Peas from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Cut the onions and parsley fine, and boil with the Peas until all are quite tender, for about a half hour. Then drain. Rub all through a sieve or colander, and add them to the boiling Broth or milk...
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Ingredients
- A Quart of Young Green Peas
- A Bunch of Parsley
- 2 Young Onions
- 2 Quarts of Good Milk, or Broth
- Pepper and Salt
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