Boil the peas tender in enough salted water just to cover them, put through the vegetable press, beat to a paste with a tablespoon of butter and two of flour, pepper and salt to taste, set over the fire in a double boiler, and when hot through add a well beaten egg and cook for one minute.
Set aside until the mixture is stiff and cold then make into croquettes. Roll these in beaten egg and fine crumbs and let them stand in a cold place or on the ice for half an hour before frying them to a delicate brown in deep fat. Drain on brown paper in a colander before sending to table.
For any of these dishes, peas which are past their first youth and are turning a little hard may be used. Boil them until tender and then mash them well.