When you have boiled and drained two quarts of young peas, put them in a
stewpan with six young green onions in a bunch, six spoonfuls of white
sauce, a little pepper and salt, and two teaspoonfuls of powdered sugar,
let simmer ten minutes, then stir in a liaison of two yolks of eggs
mixed with half a gill of cream, do not let them boil, but when the
sauce becomes thickish and hangs to the peas turn them out upon your
dish and serve, previously taking out the onions.