979 | Green Peas à la Bourgeoise.
—Shell three quarts of tender green peas; put them in a saucepan, and toss the peas quickly in a gill of light roux (No. 135); moisten with a pint of boiling water, adding half a pinch each of salt and pepper, a bouquet (No. 254), and a raw lettuce-heart. Reduce it for twenty minutes, or until all the juice has evaporated; then add two raw egg yolks well beaten, with three tablespoonfuls of sweet cream. Stir quickly for four minutes, without allowing it to boil, and then serve, removing the bouquet.