This is a very dainty way of cooking peas, especially young peas, and can be served as a separate course.


1 pint of shelled peas, 6 pickling onions, 6 tablespoons of cream, 3 ozs. of butter, a few sprigs of parsley and chervil, salt, pepper and a little sugar.


Put the peas in a saucepan, with the onions, butter, herbs, 4 or 5 tablespoons of water, and season with salt, pepper and a little sugar. Cover and simmer very gently for 1 1/2 hours, or till the peas are quite tender. A few minutes before serving, add the cream and mix well.