647—Purée de Pois aux Croûtons

Wash three-quarters of a pint of split peas in cold water and put them into a stewpan with one quart of cold water, a little salt, and one-half lb. of raw ham. Set to boil, skim, and add two oz. of No. 228, Mirepoix, the minced green leaves of three leeks, a fragment of thyme and bay, salt, and one-half oz. of sugar. Set to cook very gently.

Rub through tammy, bring the purée to the proper consistence by means of white consommé, despumate it sufficiently, and add butter to it when dishing up.

Garnish with two tablespoonfuls of small bread dice fried in butter.