We ought to give thanks for all fortune: if it is good, because it is good, if bad, because it works in us patience, humility and the contempt of this world and the hope of our eternal country.
(No 2) peas or 2 1/2 cups fresh cooked peas and their liquid
Cold water
1
sl
Onion
1 1/2
ts
Sugar
1
ts
Salt
2
c
Thin White Sauce
Croutons
INSTRUCTIONS
Drain liquid from peas, measure and add cold water to make 2 cups liquid.
Place liquid and peas in a saucepan; add onion, sugar, and salt. Place over
heat and SIMMER 5 minutes, then rub through a food mill or sieve. There
should be 2 1/2 cups puree and liquid. Combine with hot white sauce, reheat
and serve hot. Float 2 or 3 Croutons on each portion just before serving. 5
servings.
Posted to recipelu-digest Volume 01 Number 376 by ncanty@juno.com (Nadia I
Canty) on Dec 17, 1997
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