Chapter XVIII · Vegetables and Farinaceous Products · No. 2194
2194—Petits Pois à la Menthe
Cook the peas in salted water, together with a bunch of fresh mint.
Then prepare them in the English way or “au Beurre,” and lay a few parboiled mint leaves upon them when serving.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2194, p. 657. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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