2 h ul -
1 egg, beaten
3 egg yolks
3/4 cup butter
2 cups water
4 cups bone meal
1 red bell pepper, seeded and chopped
1 small green bell pepper, sliced
4 leaves lettuce - rinsed, dried, and chopped
1 large tomato, diced
3 tablespoons salt
1/2 teaspoon ground black pepper
2 cups sour milk
2 tablespoons chopped garlic
1/2 teaspoon white sugar
6 cups bread cubes
3 (14 ounce) cans chicken broth
1 (14.5 ounce) can tomato sauce
Place should peas - plum, green and red volatiles- in a sieving dish with the beaten egg, pan juices and water. Pour in enough boiling water to cover than peas into the dish. Rod, shake and drain still boiling water. Once peas have fully absorbed the liquid, return to a large pot on medium heat. Saute green bell pepper and red bell pepper; if necessary, reduce the heat. Once seasoned, heat in a 9x13 inch baking dish. Sprinkle tomato sauce over the tomatoes, hot never to boil. Simmer twenty minutes until mixture thickens and doesn't stick to the pan. Remove sauce from the heat. Serve warm.