This shall be the name for a dish of peas, for at the little Cafe Boudet on the corner of the Boulevard Raspail and the Rue Leopold Robert, in Paris, is a quaint little cafe with a " cuisine bourgeoises where the jovial " cuisinière des legumes" kindly favored me with her recipe for the most delicious peas I ever tasted. A slice or two of fat bacon or salt pork is cut in dice and put in the blazer to fry gently, and a small onion is sliced into the fat when it is hot and sizzling. When the onion is brown and tender and the bacon is crisp, a can of French petits pois is drained of the liquid and turned into the mixture, with salt, pepper, and a bit of butter. Two or three spoonfuls of thin cream may be added a discretion, and this is a dish fit for Napoleon himself.