Peas ‘Alla Francese.’ No. 1
Take two young onions, cut them in half lengthwise, tie them up with a bunch of parsley leaves, and put them into a sauce-pan with one ounce of butter. When browned, pour a large cupful of broth over them and boil. As soon as the onions are quite soft rub them through a sieve together with the broth, and put them into a sauce-pan with one quart of peas and two heads of lettuce. Season with salt and pepper to taste, and boil slowly. When half done add one ounce more of butter mixed with a dessert-spoonful of flour, and a little more broth, if needed. Before serving take out the lettuce and thicken with two yolks of eggs mixed in a little broth.