This is a vegetable dish which is, more than any other, meant to be eaten as a separate course. Take some young fresh peas, young carrots and young onions (the small “button” kind). Cook lightly in butter carrots and onions, and boil the peas in very little salted water; add when the water boils a handful of asparagus tips and a pinch of sugar. When both lots of vegetables are nearly done, mix them and finish the cooking; the stock then should be reduced to about a glassful, no more. Bind just before serving with a glass of fresh cream and a few pieces of butter. See that it is well seasoned—which, in this case, means both spicy and sweet—and serve at once. Should you be in the least doubtful about the tenderness of the carrots, parboil them before tossing them in butter.