S DONE, CRUSH IN THE MORTAR PEPPER, CUMIN, CORIANDER SEED, MINT,
RUE, LASER ROOT AND FLEA-BANE MOISTENED WITH VINEGAR, HONEY AND BROTH;
ADD VINEGAR TO TASTE AND POUR THIS OVER THE COOKED CHESTNUTS, ADD OIL
AND ALLOW TO BOIL. WHEN DONE CRUSH IT IN THE MORTAR [4]. TASTE TO SEE
IF SOMETHING IS MISSING AND IF SO, PUT IT IN, AND AT LAST ADD GREEN
[fresh virgin] OIL.

[1] Lentils are omitted in this formula; therefore see
the following formula.

[2] Thus G.-V.; Tor. Chestnuts.

[3] i.e. peeled and skinned. To do this easily, boil the
chestnuts with the skin, whereupon the outer brown shell
and the inner membrane are easily removed.

[4] To make a puree of the chestnuts which strain
through the colander.

[184a] ANOTHER WAY [1]
_ALITER LENTICULAM_

COOK THE LENTILS, SKIM THEM [strain] ADD LEEKS, GREEN CORIANDER; CRUSH
CORIANDER SEED, FLEA-BANE, LASER ROOT, MINT SEED AND RUE SEED
MOISTENED WITH VINEGAR; ADD HONEY, BROTH, VINEGAR, REDUCED MUST TO
TASTE, THEN OIL, STIRRING [the puree] UNTIL IT IS DONE, BIND WITH
ROUX, ADD GREEN OIL, SPRINKLE WITH PEPPER AND SERVE.

[1] It is evident that {Rx} No. 184 and the above are
really one formula, the former dealing with the cooking
of the maroons, the latter describing the lentils.
Presumably the two purees are to be mixed, or to be
served as integral parts of one dish.

III

[185] PEAS
_DE PISIS_

COOK THE PEAS, WHEN SKIMMED, LAY LEEKS, CORIANDER AND CUMIN ON TOP.
CRUSH PEPPER, LOVAGE, CUMIN, DILL AND GREEN BASILICA, WINE AND BROTH
TO TASTE, MAKE IT BOIL; WHEN DONE STIR WELL, PUT IN WHAT PERCHANCE
SHOULD BE MISSING AND SERVE [1].

[1] This reminds us of _Petits Pois a la Francaise_,
namely green peas (often very young ones with the pods)
cooked in broth, or _bouillon_, with shredded bacon,
lettuce, parsley, onions (or leeks, as above) fresh
mint, pepper, salt and other fresh herbs such as
chervil. Which is a very delectable way of preparing the
tender pea. Some of its refreshing green color is
sacrificed by this process, but this loss is amply
offset by the savour of the dish.

[186] PEAS [supreme style]
_PISA FARSILIS_ [1]

COOK THE PEAS WITH OIL AND A PIECE OF SOW'S BELLY [2] PUT IN A SAUCE
PAN BROTH, LEEK HEADS [the lower white part] GREEN CORIANDER AND PUT
ON THE FIRE TO BE COOKED. OF TID-BITS [3] CUT LITTLE DICE. SIMILARLY
COOK THRUSHES OR OTHER SMALL