Ingredients
- Two quarts of green peas
- Double-handful of parsley
- Four stalks of green mint
- Handful of green onions
- Two quarts of veal or beef stock
- Splash of liquor
- Half a pound of butter
- Spoonful of sugar
Directions
- Place stock, peas, mint, parsley, and onions in a pot and bring to a boil.
- Take mixture out when thoroughly done and pound them together.
- Put in stewpan with liquor and run through sieve.
- Add butter and sugar and stir just before serving.
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