1170. ASPARAGUS-PEAS, A LA CREME.
Boil a quart of asparagus-peas in plenty of water and a handful of
salt; the water must boil before the peas are put in; when they are
done, drain them in a colander, immerse them in cold water for three
minutes, and then drain them upon a sieve. Next, place the aspara-
gus-peas in a stewpan with a small faggot of green onions and parsley,
two ounces of butter, a table-spoonful of pounded sugar, a little
grated nutmeg, and salt; put the lid on and set them to simmer gently
over a slow fire for ten minutes. Then remove the faggot of parsley,
and if there be any liquor in the peas, boil it down quickly, and
incorporate with them two small pats of fresh butter, and a leason of
four yolks of eggs mixed with half a gill of cream; toss the peas over
a stove-fire to set the leason in them, and dish them up in the form
of a dome, with a border of fleurons round them, and serve.