BATTER CASSOLETTES
One pint young, shelled peas, mint, ¹⁄₄ pint thick white sauce, ¹⁄₄ lb. flour, 1¹⁄₂ tablespoonfuls salad oil, 2 eggs.
Method.—Put the flour into a basin, make a hollow in the middle and pour in the oil mixed with a quarter of a pint of tepid water, and work in the flour by degrees until it is perfectly smooth, then add one egg at a time, beating each separately into the batter; cover the basin with a cloth and leave for an hour or two. Cook the peas until tender in boiling water, to which salt, two lumps of sugar, and a few leaves of mint have been added. When done, drain them and cover with a thick white sauce, which should be delicately flavoured with chopped mint, and keep hot. Brush some plain dariole moulds over with hot fat, line them with the batter, and plunge them at once into a pan containing some deep, boiling fat; directly the batter is a golden brown, take out the moulds, and with a pointed knife carefully detach the little batter cases from the moulds; brush them over quickly with warm butter, sprinkle with some chopped parsley and fill them with the peas.