[4] To make a purée 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 purée] UNTIL IT IS DONE, BIND WITH ROUX, ADD GREEN OIL, SPRINKLE WITH PEPPER AND SERVE. [1] It is evident that ℞ 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 purées 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 à la Française_, 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]