Читать книгу The Golden Age Cook Book - Dwight Henrietta Latham - Страница 67

Put one quart of green peas over the fire in three quarts of boiling water with three French carrots, a small turnip cut into dice and a small white onion chopped. Cover tightly and let the vegetables cook until tender. Rub two ounces of butter with a small tablespoonful of flour, add a little of the soup to this to thin it and then stir all together, add an even tablespoonful of finely minced parsley, an even teaspoonful of sugar, and salt and pepper to taste; let it come to a boil and then serve.