Piselli alla francese
The following recipe is good for one of fresh peas. Take the onions, cut them in half, put some stems of parsley in the middle and tie them. Then put them into the fire with a piece of butter and when they are browned, pour over the soup stock. Make it boil and when the onions are softened rub them through a sieve together with the gravy that you will then put on the fire with the peas and the lettuce. Season with salt and pepper and let it simmer. When the peas are half cooked add another piece of butter dipped in the flour and pour in some broth, if necessary. Before sending to the table put in the yolks dissolved in a little broth.