The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

a one of white pepper, one of chopped parsley, and the juice of half a lemon; then add the French beans; mix all well together without breaking the beans; when quite hot, stir in two tablespoonfuls of liaison (No. 119), and serve. No. 84. _Petit Pois à l’Anglaise._ Put a pint of young peas, boiled very green, into a stewpan, with three tablespoonfuls of bechamel sauce (No. 7), a quarter of an ounce of sugar, a little salt, and two button onions, with parsley, tied together; boil them ten minutes; add two tablespoonfuls of liaison (No. 119), stir it in quickly, and serve. No. 85. _Petit Pois au Lard._ Pot a pint of well-boiled peas into a stewpan, with five do. of brown sauce (No. 1), two of brown gravy, a teaspoonful of sugar, two button onions, and a bunch of parsley; let it boil about ten minutes; have ready braised about a pound of lean bacon, cut it in dice about a quarter of an inch square; add it to the peas, take out the onions and parsley, season with an ounce of butter, and half a teaspoonful of sugar; mix well together, stew twenty minutes, and serve. No. 86. _Purée de Pois vert._ Put a pint of raw peas into a stewpan, with six button onions, a bunch of parsley, an ounce of lean ham, and one do. of butter; cover the peas with cold water, mix well together with your hands, throw all the water away, put them over a quick fire; when quite tender, add a half tablespoonful of flour; mix well, pound it in the mortar, put it back in the stewpan; add twelve tablespoonfuls of broth (No. 133), season with a salt-spoon of salt, do. of sugar, rub it through a tammie, warm again, add a little cream or milk to give it a proper thickness, and serve. No. 87. _A la Palestine._ Peel ten Jerusalem artichokes, scoop them with a cutter the size of a small marble, put them into a stewpan with two ounces of butter, and a quarter of a spoonful