FRENCH WAYS WITH PEAS.

New Zealand Herald, Volume LXI, Issue 18861, 8 November 1924, Page 6 (Supplement)

FRENCH WAYS WITH PEAS.

Peas a la Francaiise.—Two pounds of green peas, one lettuce, one onion, two ounces of butter, salt, pepper, one teaspoonful of sugar. Shell the peas, wash and slice the lettuce, peel and slice the onion. Melt the butter in a pan, add the vegetables and a pinch each of salt and pepper. Stew gently for about an hour, the pan being covered and the cooking slow. When the peas are soft, add the sugar and a spoonful of unsweetened condensed milk or cream.

Peas a la Bretoime.—Two pounds of peas, two ounces of lean, cooked ham, one ounce of butter, half a gill of stock, one teaspoonful of flour, half a small onion, salt, pepper, a pinch of sugar, a grate of nutmeg, rice or macaroni. Peel and mince the onion, ,and cut the ham into dice. Shell and boil the peas, then drain. Melt the butter in a pan, add the onion, and brown lightly, then stir in the flour and ham. Stir for five minutes over gentle heat, then add the stock, blend well, and put jn the peus, sugar, nutmeg, salt, and pepper. Simmer for ten minutes, stir-ing often. Serve in a border of boiled rice or macaroui.

Green Peas with Carrots.—Half a pint of shelled peas, half a pint of young carrots, two ounces of butter, half a pint of stock or water, salt, pepper, one teaspoonful of sugar, one yolk of egg, half a gill of milk, chopped parsley. Wash and scrape the carrots, cut them int-o shreds, and measure. Put them into a pan with the butter, stock, or water, sugar, salt, and pepper, and simmer for fifteen minutes. Add the peas, and simmer again until both peas and carrots are tender. Beat up the yolk of egg and milk. Stir them to the mixture, and cook for a minute or two longer, but do not boil after the egg lias been added. Sprinkle in the parsley, and serve at once.