This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Dry green peas boiled with ham and herbs, rubbed through a seive; the liquor added, and croutons.
Green peas in chicken broth, with shreds of lettuce and chervil.
Puree of peas with asparagus tops, siring beans cut small, green herbs, sugar, butter, etc.
Green peas boiled with salt pork and herbs in veal stock, skimmed; fried crusts.
Green puree of peas with "royal" custards composed of puree and eggs cooked in small moulds.
Puree soup with boiled rice.
Peas boiled with salt pork, passed through a seive, the pork cut in dice and fried, served in the soup with cut mint.
Peas and shred vegetables in beef stock, with sippets of bread.
Brunoise with puree of peas and sippets of bread.
Puree of peas with julienne vegetables.
Split-peas boiled with salt pork, passed through a seive, in stock slightly thickened; fried croutons.
Lentils boiled with salt pork, and same as peas and beans.
Green soup; beans cooked in salted water, passed through seive, in stock thickened with roux, sugar, butter, boiling cream, coloring, croutons.
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.
Beans and various vegetables boiled and puree together; white stock; croutons.
Green shelled beans boiled with salt pork and onions, beans and onions through a seive, together, in thickened broth; croutons.
 
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