Green Peas With Bacon

No. 1086. - Cut into small square pieces a quarter of a pound of lean bacon (previously parboiled for two minutes), and put them into a saucepan. Add three pounds of green Peas and moisten with a quart of boiling broth. Set the pan on a brisk fire, add a faggot of parsley garnished with green onions and a head of lettuce > and season with salt, pepper and a pinch of sugar. When thoroughly cooked, take out the faggot, and dish them up with braised lettuce around the dish.

Green Peas For Garniture

No. 1087. - When the Peas are. cooked, as in No. 1082, immerse them in cold water, then drain them and set them aside, covering them with a napkin until ready to use. When ready to use them, put them into a saucepan with a piece of butter, and season with salt, pepper, and a pinch of sugar. Toss them over the fire until thoroughly warmed, and when serving add some fine chopped parsley.

Note. - Cream, Allemande, or Espagnole sauce may be added if desired.

Puree Of Green Peas, For Garniture

No. 1088. - Cook two pounds of Green Peas as in No. 1082. When cooked drain them and put them into a saucepan with four spoonfuls of Cream sauce; season with salt, pepper and a pinch of sugar. Mix them well together and rub them through a fine sieve. Put the puree back into the saucepan to keep warm and before serving add a piece of Butter.

Note. - When the puree is rubbed through a fine sieve, put it in a flat saucepan, add half a pint of cream, and set the pan on a brisk fire to reduce the puree to its proper consistency,before serving, add a piece of butter. This puree will be found more succulent than the foregoing.

Soup-Puree Of Green Peas

No. 1089. - Put into a saucepan two gallons of water with a little salt, and when it boils add five pounds of fresh Peas, a faggot of parsley garnished with a few green onions, and a head of lettuce. As soon as the Peas are tender, remove the faggot, drain them and rub them through a fine sieve. Put the puree in a saucepan and add three quarts of lightly thickened chicken or veal broth. Set it on the fire and stir it until it boils; then let it boil slowly for twenty minutes and season with salt, pepper and a pinch of sugar. Before serving add half a pound of butter, divided into small pieces, and stir it well until the butter is melted. Serve small fried bread crumbs with it.

Soup-Puree Of Green Peas, St. Germain

No. 1090. - Cook the Peas as in No. 1089. When tender drain them, take out the faggot, put the peas back into the saucepan and add two quarts of Cream sauce, diluted with chicken broth to its consistency. Season with salt, pepper and a pinch of sugar. Rub it through a fine sieve, put it back into the saucepan and keep it warm in a hot water bath. Before serving add a piece of butter and stir it well until the butter is melted. This soup should have a bright, green color (if necessary use green color of spinach. Serve with small balls of forced meat of chicken, poached in broth.

Note. - In making this soup two and a half pounds of Peas, and two and a half pounds of green asparagus tops may be used.

Soup - Puree Of Split Peas

No. 1091. - Carefully sort three pounds of yellow dried Peas, wash them well, let them soak for five hours in cold water, and then drain them. Put them into a saucepan with three quarts of cold water, or use half water and half broth. Add a faggot of parsley garnished with one leek and some celery, two onions with four cloves in each, two carrots, and a piece of parboiled salt pork, or bacon. Cover the saucepan, let them cook slowly until thoroughly done, and then take out the faggot, carrots, onions, and pork or bacon. Add some plain broth to give the puree its proper consistency, and season with salt and pepper. Then rub it through a fine sieve and put it back in the saucepan, stirring it well until it boils. Then let it simmer slowly for half an hour and add a piece of butter. Before serving, cut the pork or bacon in small pieces, fry them crisp, drain them, mix some small fried bread crumbs with them, and put them in the soup, or serve them on a plate, as may be desired.

Soup - Puree Of Split Peas, With Julienne Soup, Conde

No. 1092. - This soup is a puree of split Peas, into which half of its quantity of Julienne soup is added.

Soup - Puree Of Dried Green Peas, German Style

No. 1093. - Pick and wash four pounds of the Peas, put them into a saucepan and boil them in three quarts of water or broth. Garnish with a faggot of vegetables tied together, season with salt, and let them cook slowly until tender. Then remove the faggot, and add broth enough to bring the soup to its proper consistency. Rub it through a fine sieve, return it to the saucepan, and set it on the fire to boil for twenty minutes, then skim it well and add a piece of butter and two handfuls of boiled rice. A ham-bone or piece of pork may be cooked with the soup if desired.

Preserved Green Peas

No. 1094. - Have the Peas freshly plucked and shelled, and uniform in size. Put them into boiling water, lightly salted, and when they are three-quarters cooked, drain them. Then dry them on a towel, and when they are cold, put them into quart tin cans. Cover the Peas in the cans with cold boiled water, adding to each can a little salt and a pinch of carbonate of soda. Cover the cans hermetically, and boil them in a hot water bath for two hours.