Thursday, January 13, 2011

Namkeen Beaf



  1. Melt one ounce of fresh butter in a saucepan.
  2. When it is dissolved without being the least colored, throw in a quart of peas.
  3. Shake them over the fire for a minute or two, then pour over them as much boiling water or weak stock as will barely cover them; add half a teaspoon of salt, half a teaspoon of pepper, the heart of a lettuce finely shred, 3 young onions, and a small sprig of parsley.
  4. Simmer gently until the peas are tender.
  5. Take the saucepan from the fire for a minute, and in order to thicken the sauce stir in the well-beaten yolks of 3 eggs.
  6. The peas must not boil up after the eggs are added.
  7. Serve the peas on a hot dish with the sauce poured over them.
  8. Time, half an hour.
  9. Sufficient for four or five persons.
  1. Melt one ounce of fresh butter in a saucepan.
  2. When it is dissolved without being the least colored, throw in a quart of peas.
  3. Shake them over the fire for a minute or two, then pour over them as much boiling water or weak stock as will barely cover them; add half a teaspoon of salt, half a teaspoon of pepper, the heart of a lettuce finely shred, 3 young onions, and a small sprig of parsley.
  4. Simmer gently until the peas are tender.
  5. Take the saucepan from the fire for a minute, and in order to thicken the sauce stir in the well-beaten yolks of 3 eggs.
  6. The peas must not boil up after the eggs are added.
  7. Serve the peas on a hot dish with the sauce poured over them.
  8. Time, half an hour.
  9. Sufficient for four or five persons.
Serve the peas on a hot dish with the sauce poured over them.Time, half an hour.Sufficient for four or five persons. this is the best food recipe.

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