Chou-croute Recipe

Cook some young peas and some carrots (scraped and shaped into cones) in
separate pans. Then put them together in an earthenware close covered pan
to simmer together in butter and gravy, the first water having been well
drained from them. Season with pepper and salt and let them cook gently
for ten or twelve minutes; do not uncover the pot to stir it, but shake
it every now and then to prevent the contents from burning.
[_Amie inconnue_.]

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