Thursday, May 26, 2011

Fresh Green Pea Soufflé

½ pint young peas shelled. 2 eggs. ¼ teaspoon salt. ½ pint water. 1 ounce butter. A sprig of mint.

Boil the peas in the water with half an ounce of butter, mint, and salt for about half an hour, leaving the saucepan uncovered; when done, remove the mint, and stand the saucepan on one side to cool a little. Well grease a pie dish with the remainder of the butter, stir the yolks of eggs into the peas, beat the whites to a stiff froth, mix altogether, pour into the dish, and bake for about twenty minutes.

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