Читать книгу Lowney's Cook Book - Maria Willett Howard - Страница 89

 6 cups brown stock 2 tablespoons onion 1 sprig parsley 3 tablespoons butter 1 can peas bit of bay leaf salt, pepper, cayenne 3 tablespoons flour 2 cups milk

Reserve one fourth cup of peas for garnishing; cook remainder of peas, onion, bay leaf and parsley in stock ten minutes; mash through a sieve. Make a white sauce of butter, flour and milk; combine mixtures, cook five minutes, add peas, and serve with sippets of bread.