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Ingredients Jump to Instructions ↓

  1. 3 cups White Stock I, II, or III

  2. 1 can Marrowfat peas

  3. 1 cup cold water

  4. 1/2 onion Bit of bay leaf Sprig of parsley Blade of mace

  5. 2 teaspoons sugar

  6. 1 teaspoon salt

  7. 1/3 teaspoon pepper

  8. 2 tablespoons butter

  9. 2 tablespoons cornstarch

  10. 1 cup milk

Instructions Jump to Ingredients ↑

  1. Instructions Drain and rinse peas, reserving one-third cup; put remainder in cold water with seasonings, and simmer one-half hour; rub through sieve and add stock. Bind with butter and cornstarch cooked together; boil five minutes. Add milk and reserved peas.

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