Pease-pudding
Melt two ounces of fresh butter in a sauce-pan, when browned put in one quart of shelled peas, add salt to taste, and mix for three minutes. Then moisten with strong stock (for maigre use fish soup) and add a little cinnamon and allspice. When the peas are soft to the touch rub them through a sieve. Meanwhile cook two ounces of butter in a sauce-pan, put in the purée of peas, stir, and add a tablespoonful of flour, and then (stirring all the time) two pounded maccaroons, and three yolks of eggs. Take the peas off the fire and let them cool before mixing lightly with them three whites of eggs well beaten up. Butter a shape, put in the peas, and cook in a Bain-marie with fire above and below.