Dried yellow peas

(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.

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Sugar snap peas

(Recipe #15, page 53)

The small salad snap pea is the best variety; the peas with large pods are unpalatable. After removing the strings, wash the peas thoroughly, cook them in boiling water, butter, and salt, and finally stir them with chopped parsley and some cornstarch mixed with water.

Cooking time: 1–1¼ hours.

Appropriate side dishes include smoked meat, bratwurst, fried liver, baked fish, etc.

Translated by David Green.

Baby peas with chicken

(Recipe #14, pages 52 – 53)

Boil and skim the chickens well in salted water, add a piece of butter, and cook slowly until tender. When the stock has become strong, put a generous piece of butter in another pot, pour in the shelled peas, and steam them covered for a while, stirring occasionally. Add some of the chicken stock, cook the peas until tender, mix in some finely chopped parsley, and thicken the stock with some egg yolks mixed with a spoonful of water.

Cooking time as in the previous recipe.

Translated by David Green.

 

Baby peas

(Recipe #13, pages 51 – 52)

Bring water to a boil with plenty of butter; add the freshly shelled peas a bit at a time, letting the water return to a boil after each addition. Peas must have plenty of water and cook quickly. If cooked too slowly or too long, or if left to stand for a time after they are ready, they lose their pleasant flavor. Continue reading

French soup

(Recipe #8, page 29)

For this soup, prepare all possible young vegetables, such as kohlrabi, celery, savoy cabbage, asparagus, cauliflower, and peas. Cut the rooted vegetables in strips, and chop the savoy cabbage finely. Simmer in 1/4 pound fresh butter, in a pungent bouillon, with asparagus and cauliflower cooked thoroughly.

Mushroom dumplings, as well as egg dumplings, go well with this soup, as do croutons.

[She did not mention beef extract, but without meat, the extract would be necessary to have a meat bouillon.]