Omelette Of Peas Recipe

Take your shelled beans, very young and tender. Throw them into boiling
water for a minute, then pour the water away. Heat for a pound of beans
one and one-half pints of milk, stir in four ounces of salt butter, a
very little chopped parsley, salt and pepper. Do not let the milk boil,
but when it simmers put in the beans. When they have been heated for ten
minutes, thicken your sauce with the yolks of two eggs and a
tablespoonful of cream. Take out a bean and eat it to see if it is
cooked, and if so, pour all on a hot dish. Garnish with fried sippets of
bread. Old broad beans can be treated in the same way, but they must
first be skinned.
[_Aimee._]

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