Green Pea Soup A La Duchesse
Dry green peas boiled with ham and herbs, rubbed through a seive; the liquor added, and croutons.
Green Pea Soup A La Marly
Green peas in chicken broth, with shreds of lettuce and chervil.
Green Pea A La Printaniere
Puree of peas with asparagus tops, siring beans cut small, green herbs, sugar, butter, etc.
Green Pea A La St. Cloud
Green peas boiled with salt pork and herbs in veal stock, skimmed; fried crusts.
Green Pea A La St. Germain
Green puree of peas with "royal" custards composed of puree and eggs cooked in small moulds.
Green Pea Soup With Rice
Puree soup with boiled rice.
Pea Soup A La Napier
Peas boiled with salt pork, passed through a seive, the pork cut in dice and fried, served in the soup with cut mint.
Pea Soup A La Villageoise
Peas and shred vegetables in beef stock, with sippets of bread.
Pea And Brunoisesoup
Brunoise with puree of peas and sippets of bread.
Pea And Julienne Soup
Puree of peas with julienne vegetables.
Split Pea Soup
Split-peas boiled with salt pork, passed through a seive, in stock slightly thickened; fried croutons.
Puree Of Lentils
Lentils boiled with salt pork, and same as peas and beans.
Puree Of String Beans
Green soup; beans cooked in salted water, passed through seive, in stock thickened with roux, sugar, butter, boiling cream, coloring, croutons.
Puree Of String Beans A La Savart
Whole peas and short-cut string-beans added to the preceding.
White navy beans boiled, passed through seive, in slightly thickened stock of salt pork, etc.; milk or cream; croutons.
Puree Of Lima Beans
Beans and various vegetables boiled and puree together; white stock; croutons.
Puree Of Fresh Beans
Green shelled beans boiled with salt pork and onions, beans and onions through a seive, together, in thickened broth; croutons.