Reference > Farmer's Cookbook > VEGETABLES > Pea Timbales
  Creamed Peas Stuffed Peppers I  
CONTENTS · BIBLIOGRAPHIC RECORD

Pea Timbales

Drain and rinse on can peas, and rub through a sieve. To one cup pea pulp add two beaten eggs, two tablespoons melted butter, two-thirds teaspoon salt, one-eighth teaspoon pepper, few grains cayenne, and few drops onion juice. Turn into buttered moulds, set in pan of hot water, cover with buttered paper, and bake until firm. Serve with one cup white sauce to which is added one-third cup canned peas drained and rinsed.


CONTENTS · BIBLIOGRAPHIC RECORD
  Creamed Peas Stuffed Peppers I  
 
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