Chapter XVIII · Vegetables and Farinaceous Products · No. 2190
2190—Petits Pois au Beurre
As soon as the peas are cooked, drain them and toss them over a fierce fire, to dry. Then season them with a pinch of powdered sugar, and cohere them, away from the fire, with butter, in the proportion of three oz. per pint of peas.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2190, p. 656. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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