The table

980. Green Peas, with Cream. — Put one ounce of butter in a saucepan with one tablespoonful of flour kneaded well together. Dissolve it; then add the shelled peas as for No. 977, a bouquet (No. 254), a quarter of a bunch of chives, a pinch of salt, and half a pinch of pepper. Cook in their own juice for twenty minutes, then take the saucepan from off the fire. Pour the gravy from the peas into another vessel, add to it half a cupful of cream and a teaspoonful of powdered sugar; pour this sauce over the peas, and heat up once again without boiling, for two minutes, before serving. 981. Green Peas, with Bacon. — Brown in a saucepan half an ounce of butter with two ounces of small, dice-shaped pieces of bacon, and when of a good golden color, take them out, and put a spoonful of flour into the fat to make a roux. Moisten with a pint of white broth (No. 99); replace the bacon, add the raw shelled peas, as for No. 977, one whole onion, a bouquet (No. 254), and half a pinch of pepper. Cover, and let cook on the corner of the stove for thirty minutes; place in a hot, deep dish, and serve. 982. Potatoes, Boiled Plain. — Take twelve medium-sized, fine, sound potatoes; wash them thoroughly, peel off a piece of the skin, about half an inch wide, around each potato, to ensure mealiness, and lay them in a saucepan, covering them with cold water, and adding half a handful of salt; place the lid on, and cook for forty-five minutes. Drain, lay a napkin on a hot dish, in which you envelop the potatoes, and serve. 983. Broiled Potatoes, — Peel six medium-sized, sound, cooked potatoes; cut them in halves; lay them on a dish, and season them with a pinch of salt. Pour two tablespoonfuls of melted butter over them, and roll them well in it. Arrange them on a double broiler, and broil them on a moderate fire for three minutes on each side. Place them in a hot dish, with a folded napkin, and serve. 984. Potatoes a la Genevroise — Peel, wash, and drain four mediumsized, sound potatoes; cut them into julienne-shaped pieces, and wash and drain them again. Season with a pinch of salt and half a pinch of*pepper. .Butter lightly six tartlet-molds with clarified butter; cover the bottoms with grated Parmesan cheese; arrange a layer of potatoes on top, sprinkle more cheese over them, and continue until all are filled, finishing by sprinkling cheese over the surface and dropping a little clarified butter over all. Set them on a very hot stove for two minutes; then place in a hot oven, and bake them for twenty-five minutes. Unmold, and place them in a hot dish, with a folded napkin, and serve. 985. Potatoes, Maitre d'Hotel. — Take eight medium-sized potatoes, boiled as for No. 982; peel them, cut them into slices, and place them in a saucepan, with an ounce of butter and a pinch of chopped parsley, and season with half a pinch each of salt and pepper, the third of a pinch of nutmeg, and the juice of half a lemon. Warm all together, toss well, and add half a cupful of cream; heat slightly once more, and serve. 986. Potatoes, Parisienne. — Take six good-sized, well-cleansed potatoes; with a round vegetable-spoon cutout the Parisian potatoes; then put