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Finely chop the prosciutto, a spring onion, and a pinch of parsley. Put on the fire with oil, and when the onion is golden brown toss in the peas, seasoning them with salt and pepper. When they are cooked, pass ¼ of them through a sieve, and add this purée to a mixture of melted butter and flour in the amounts indicated above. Dilute the mixture over the fire with brown stock or broth. Then ble