(Recipe #63, page 65)
Treat the peas just as in the recipe for pea soup; after draining, cook them briefly in court-bouillon along with the necessary fat, add salt, pass through a strainer, bring to a boil again, heap them in a bowl, smooth the surface, cover with onions browned in butter, and surround with fried strips of white bread.
Cooking time 2 hours.
Accompaniment: salt pork of all kinds and freshened herring.
Translated by David Green.