Chapter XVIII · Vegetables and Farinaceous Products · No. 2192
2192—Petits Pois à la Flamande
Prepare one-half lb. of new carrots as though they were to be glazed.
When half-cooked, add two-thirds pint of freshly-shelled peas to them. Complete the cooking of the two vegetables together, and, at the last moment, add butter away from the fire.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2192, p. 656. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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