No. 1095 Fèves de Marais.
When young are very delicate, take two quarts directly they are shelled and boil them nearly ten minutes in salt and water, try if done, drain them upon a sieve, then put them in a stewpan, pour half a pint of good sauce maître d’hôtel (No. 43) over, and add a little chopped tarragon and powdered sugar, and serve. They are also very good plain boiled, with a few pats of butter laid over them.