Page:Meier - The Art of German Cooking and Baking.djvu/198

 No. 21—FRESH GREEN PEAS WITH CRAB MEAT.

Quantity for 6 Persons.

1½ lbs. fresh green peas 25 crabs or crawfish

Preparation: The preparation and ingredients are the same as given under No. 30. When they are done shake them with the hot butter, add the crab meat, mix, drip the crab butter on.

Remarks: This is a very fine dish.

No. 22—PEA-OMELET.

Look for the preparation in chapter 15, Omelets.

No. 23—ASPARAGUS AND CAULIFLOWER OMELET.

Look for the preparation in chapter 15, Omelets.

No. 24—MARROW PEAS.

Quantity for 6 Persons.

2 lbs. of marrow peas 1½ pts. of bouillon 1/10 lb. of butter 1 pinch of pepper Salt to taste ½ tsp. of sugar ½ tbsp. of flour 1 tbsp. of chopped parsley

Preparation: The marrow peas are strung like beans, washed and cooked until tender in bouillon and butter, then add the flour, stir and season with salt, pepper and sugar. Lastly add the parsley.

No. 25—YOUNG CARROTS.

Quantity for 6 Persons.

2½ lbs. of carrots 1 pt. bouillon 1/10 lb. of butter Salt to taste 1 pinch of pepper 1 tsp. of sugar 1 tbsp. of flour 1 tbsp. of finely chopped parsley

Preparation: The carrots are scraped, cut into small pieces or sliced, then washed and cooked until tendetender [sic] in bouillon and butter. This will require from ½ to 1 hour. Season them with salt, pepper, sugar to taste, stir in the flour and let them cook a little while longer, lastly add the parsley. The carrots may be scooped out and the openings filled with boiled green peas, then stewed until soft.

No. 26— FRESH GREEN PEAS AND CARROTS.

Quantity for 6 Persons.

The peas are prepared as directed under No. 19, but take only 1 lb. of peas and ½ of all other ingredients. Take ½ of