When young are very delicate, take two quarts directly they are shelled
and boil them nearly ten minutes in salt and water, try if done, drain
them upon a sieve, then put them in a stewpan, pour half a pint of good
sauce maître d’hôtel (No. 43) over, and add a little chopped tarragon
and powdered sugar, and serve. They are also very good plain boiled,
with a few pats of butter laid over them.