1170. Asparagus-Peas, A La Creme

Boil a quart of asparagus-peas in plenty of water and a handful of salt: the water must boil before the peas are put in; when they are done, drain them in a colander, immerse them in cold water for three minutes, and then drain them upon a sieve. Next place the asparagus-peas in a stewpan with a small faggot of green onions and parsley, two ounces of butter, a table-spoonful of pounded sugar, a little grated nutmeg, and salt; put the lid on and set them to simmer gently over a slow fire for ten minutes. Then remove the faggot of parsley and if there be any liquor in the peas, boil it down quickly, and incorporate with them two small pats of fresh butter, and a leason of four yolks of eggs, mixed with half a gill of cream ; toss the peas over a stove-fire to set the leason in them, and dish them up in the form of a dome, with a border of fleurons round them, and serve.

1171. French-Beans, A La Maitre D' Hotel

Pick and string the beans, cut them up, and shred each bean into three or four strips; wash them in plenty of water, drain them in a colander, and throw them into a stewpan containing boiling water and a handful of salt, and boil them briskly until they become tender : they must be drained in a colander, then immersed in cold water for five minutes, and drained upon a napkin to absorb all the moisture. Next, put a gravy-spoonful of Bechamel or Supreme sauce into a stew-pan with four ounces of fresh butter, a table-spoonful of chopped and parboiled parsley, a very little nutmeg, mignionette-pepper, salt and the juice of half a lemon ; stir these well together over the stove-fire, and when perfectly mixed throw in the beans, and toss the whole together over the fire until quite hot; then dish them up with a border of croutons round them and serve.

1172. French-Beans, With Fine Herbs

Boil the beans as directed in the foregoing case. Put two pats of fresh butter into a stewpan with a table-spoonful of chopped and parboiled parsley, and two shalots also chopped, a little nutmeg, mignionette-pepper and salt, and the juice of a lemon; simmer this over a stove-fire until melted, and then throw the beans in, toss the whole together, and dish them up with croutons round them.

1173. Broad-Beans, A La Creme

For this purpose the beans must be young. Boil them in water, with a faggot of parsley and some salt; when done, drain them in a colander, put them into a stewpan with four ounces of fresh butter, some chopped parsley, and as roach chopped winter-savory as will cover the tip of a spoon, with pepper, salt and nutmeg; toss the beans over the fire for five minutes, and then incorporate with them a leason of four yolks of eggs and the juice of half a lemon ; when the leason has become set in the beans, dish them up with fleurous round them and serve.

1174. Green Peas, Plain

Put the peas into boiling water with some salt and a bunch of green mint; keep them boiling briskly for about twenty minutes, and when done, drain them in a colander, dish them up with chopped boiled mint on the top, and send some small pats of very fresh butter separately on a plate.