Green Peas with Cream Entremets


  • Peas, 1 quart: 18 to 25 minutes.
  • Butter, 1½ oz.
  • flour, 1 dessertspoonful: 3 to 5 minutes.
  • Sugar, 1 saltspoonful
  • cream, 1 cupful.


Boil a quart of young peas perfectly tender in salt and water, and drain them as dry as possible. Dissolve an ounce and a half of butter in a clean stewpan, stir smoothly to it when it boils a dessertspoonful of flour, and shake these over the fire for three or four minutes, but without allowing them to take the slightest colour; pour gradually to them a cup of rich cream, add a small lump of sugar pounded, let the sauce boil, then put in the peas and toss them gently in it until they are very hot: dish, and serve them quickly.