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Classic
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page 63
or letting them stand too long when done greatly impairs their flavor. Shortly
before serving add some salt but not too much, because they are easily
over-salted, and, if they are not sweet enough, put in a small lump of sugar.
Stir into them finely chopped parsley, and cornstarch or flour smoothed in water
(a quarter of a teaspoonful at a time). Or instead of this, knead flour and
butter into a small dumpling and put this with the peas as soon as they begin to
boil; it dissolves gradually, thickens the broth somewhat and imparts a pleasant
flavor to the peas. If there is abundant broth, little sponge or bread dumplings
can be cooked with it at the last. The preparation of dumplings is described
under Division O.
Peas can also be cooked as directed in the second receipt for carrots, or, after
boiling them in salt water, they may be stewed in a cream sauce or else drench
in butter and scatter chopped parsley over them.--For a particularly fine dish
the peas may be garnished with the tails of crabs or stuffed crab shells.
Peas are served with roast spring chicken, veal cutlets, croquettes, raw ham,
hot or cold tongue, smoked salmon, fried eels and other crisply fried fish.
Remark.--To retain the fine aromatic flavor of the peas they must be freshly
picked, and in no case should they be shelled sooner than shortly before wanted
for cooking.
24. Green Peas boiled with Spring Chicken and Crabs. Cook the chicken in salt
water until all the scum has been taken off, then put in a piece of butter and
cook slowly until tender. As soon as the broth is strong enough, put a large
piece of butter into another kettle, put in the shelled peas, cover and let them
simmer for a while, stirring them occasionally. Then fill up with part of the
chicken broth, cook the peas until tender, stir through it some finely chopped
parsley, and thicken the broth with a few egg yolks, whipped with a
tablespoonful of water. Have ready some crabs with dressing and some crab
butter, as directed under A, No. 37, and No. 9, also a lot of wheat bread
dumplings. Carve the chicken nicely, place in the center of the dish, surrounded
by the peas, then put in the dumplings and filled crabs, put in between them the
claws and tails and
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