Chapter XVIII · Vegetables and Farinaceous Products · No. 2189
2189—Petits Pois à l’Anglaise
Cook them quickly in salted boiling water; drain them, and dry them by tossing them over a fierce fire. Dish them in a timbale, and serve some pats of very fresh butter separately.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2189, p. 656. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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