The manner of dressing peas directed in the last keeps them very green,
which the French style does not, unless very young, but to balance,
their flavour is superior; and although the eye must be pleased to a
certain extent, my principal business is with the palate.
Put two quarts of young peas in a good-sized stewpan with six young
onions, a bunch of parsley, and a quarter of a pound of fresh butter;
just cover the peas with cold water and rub them well together with the
hands, pour off all the water, add a good bunch of parsley, a
tablespoonful of sugar, and a teaspoonful of salt; set the stewpan upon
a sharp fire, moving them round very often, if young twenty minutes is
quite sufficient, but when tender they are done (if they should become
too dry add a very little water), when done take out the onions and the
bunch of parsley; you have previously mixed a tablespoonful of flour
with two ounces of fresh butter, mix well with the peas, stir them over
the fire till they become thickish, then add a liaison of two yolks of
eggs (mixed with half a pint of milk or cream), season a little more if
required, stir the liaison in quickly, do not let it boil, and when it
thickens they are ready to serve, they must not, however, be too thick
or too thin.