These must be prepared as above, omitting the lettuce; stew them in the same manner, and when done, add a little light-coloured glaze, and finish with two ounces of kneaded butter and flour, with a little more sugar than in the foregoing case.
Peas a la Francaise
No. 691
Want to link to this recipe?
Easy! Just copy the code below and paste it into your web page.
<a href="https://www.thecooksguide.com/chapter16/peas-francaise.html"> Peas a la Francaise</a> ~ thecooksguide.com
Your link will look like this:
Peas a la Francaise ~ thecooksguide.com