and put it into the pan with about
¼ lb of bacon cut into squares, and
cook until the eel is lightly
browned; then add 1½ lb of shelled
green peas, raw, just cover with a
thin tomato sauce, season with salt,
pepper, and sugar, and simmer
until the peas are done.
TRUITE SAUCE AUX NOIX
Put ½ lb of peeled walnuts
through a mincing machine, then
pound them in the mortar with a
little salt, adding gradually a cup
of water and a little vinegar,
stirring all the time as for a
mayonnaise.