No. 751 Epigramme d’Agneau aux petits pois.
Proceed with the breast and cotelettes exactly as in the last, using peas instead of French beans, and omitting the lemon-juice; or they may be served with the petits pois à la Française (No. 84), or petits pois au lard (No. 85); experience has taught me that the above is not only the most simple method, but the peas eat much nicer than in either of the other ways; the peas must be young and perfectly fresh, if the reverse stew them by all means.