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Classic
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page 198
them. Brown them in a kettle with a little butter and a pinch of sugar. Add 2
tablespoonfuls beef jelly and 10 spoons cream sauce. Let boil briskly a few
minutes, and then force it through a hair sieve. Next put it back into a kettle,
mixed with good bouillon. Just before serving season it with salt and pepper,
and a little butter. To be eaten with fried slices of bread.
Green peas soup.
Take 1 1/2 pints sugar peas, the same quantity of English green peas (or if you
have none of the latter, take so much more of the former), less than a pint of
carrots cut in small dices, and boil it all together in weak bouillon. Add some
asparagus, if handy, shortly before the peas are ready boiled. When it is all
boiled, finish the soup with a little butter and flour and chopped parsley,
salt, sugar and nutmeg or mace. Serve hot.
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