No. 133 Fresh Green Pea Soufflé
½ pint young peas shelled.
2 eggs.
¼ teaspoon salt.
½ pint water.
1 ounce butter.
A sprig of mint.
Boil the peas in the water with half an ounce of butter, mint, and salt for about half an hour, leaving the saucepan uncovered; when done, remove the mint, and stand the saucepan on one side to cool a little. Well grease a pie dish with the remainder of the butter, stir the yolks of eggs into the peas, beat the whites to a stiff froth, mix altogether, pour into the dish, and bake for about twenty minutes.