To be eaten in perfection these should be young, very freshly
gathered, and shelled just before they are boiled ; should there be
great inequality in their size, the smal ler ones may be separated from
the others, and thrown into the saucepan four or five minutes later.
Wash, and drain the peas in a cullender, put them into plenty of
fast-boiling water, salted by the directions of page 309 ; keep the pan
uncovered, and let them boil rapidly until they are tender ; drain
them well, dish them quickly, and serve them very not, with good
melted butter in a tureen ; or put a slice of fresh butter into the
midst of the peas, heap them well over it in the centre of the dish,
and let it dissolve before they are disturbed. Never, on any account,
boil or mix mint with them unless it be expressly ordered, as it is
particularly distasteful to many persons. It should be served in
small heaps round them, if at all.
15 to 25 minutes, or more if old.
GREEN PEAS A LA FRANQAISE, OR FRENCH FASHION.
(entremets).
Throw a quart of young and freshly-shelled peas into plenty of
spring water with a couple of ounces of butter, and with the hand
work them together until the butter adheres well to the peas ; lift
them out, and drain them in a cullender ; put them into a stewpan or
thick saucepan without any water, and let them remain over a gentle
fire, and be stirred occasionally for twenty minutes from the time of
their first beginning to simmer ; then pour to them as much boiling
water as will just cover them; throw in a small quantity of salt, and
keep them boiling quickly for forty minutes : stir well amongst them
a small lump of sugar which has been dipped quickly into water, and
a thickening of about half an ounce of butter very smoothly mixed
with a teaspoonful of flour✪ To Boil Green Peas; shake them over the fire for two
CHAP. XVII.J
VEGETABLES.
321
minutes, and serve them directly heaped high in a very hot dish .
there will be no sauce except that which adheres to the peas if they
be properly managed. We have found marrowfats excellent, dressed by
this receipt. Fresh and good butter should be used with them always
Peas, 1 quart ; butter, 2 oz. : 20 minutes. Water to cover the
peas ; little salt : 40 minutes. Sugar, small lump ; butter, ^ oz. ;
flour, 1 teaspoonful : 2 minutes.
GREEN PEAS WITH CREAM. (ENTREMETS.)
Boil a quart of young peas perfectly tender in salt and water, and
drain them as dry as possible. Dissolve an ounce and a half ot
butter in a clean stewpan, stir smoothly to it when it boils a dessert-
spoonful of flour, and shake these over the fire for three or four
minutes, but without allowing them to take the slightest colour;
pour gradually to them a cup of rich cream✪ Green Peas with Cream, add a small lump of
sugar pounded, let the sauce boil, then put in the peas and toss them
gently in it until they are very hot : dish, and serve them quickly.
Peas, 1 quart: 18 to 25 minutes. Butter, 1| oz. ; flour, 1 dessert-
spoonful : 3 to 5 minutes. Sugar, 1 saltspoonful ; cream, 1 cupful
TO BOIL FRENCH BEANS. ✪ To Boil French Beans
Page 293 · 4 recipe records on this page
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
To be eaten in perfection these should be young, very freshly gathered, and shelled just before they are boiled ; should there be great inequality in their size, the smaller ones may be separated from the others, and thrown into the saucepan four or five minutes later. Wash, and drain the peas in a cullender, put them into plenty of fast-boiling water, salted by the directions of page 309 ; keep the pan uncovered, and let them boil rapidly until they are tender ; drain them well, dish them quickly, and serve them very hot, with good melted butter in a tureen ; or put a slice of fresh butter into the midst of the peas, heap them well over it in the centre of the dish, and let it dissolve before they are disturbed. Never, on any account, boil or mix mint with them unless it be expressly ordered, as it is particularly distasteful to many persons. It should be served in small heaps round them, if at all.
15 to 25 minutes, or more if old.
GREEN PEAS A LA FRANQAISE, OR FRENCH FASHION. (entremets).
Throw a quart of young and freshly-shelled peas into plenty of spring water with a couple of ounces of butter, and with the hand work them together until the butter adheres well to the peas ; lift them out, and drain them in a cullender ; put them into a stewpan or thick saucepan without any water, and let them remain over a gentle fire, and be stirred occasionally for twenty minutes from the time of their first beginning to simmer ; then pour to them as much boiling water as will just cover them; throw in a small quantity of salt, and keep them boiling quickly for forty minutes : stir well amongst them a small lump of sugar which has been dipped quickly into water, and a thickening of about half an ounce of butter very smoothly mixed with a teaspoonful of flour; shake them over the fire for two
minutes, and serve them directly heaped high in a very hot dish . there will be no sauce except that which adheres to the peas if they be properly managed. We have found marrowfats excellent, dressed by this receipt. Fresh and good butter should be used with them always
Peas, 1 quart ; butter, 2 oz. : 20 minutes. Water to cover the peas ; little salt : 40 minutes. Sugar, small lump ; butter, ^ oz. ; flour, 1 teaspoonful : 2 minutes.
GREEN PEAS WITH CREAM. (ENTREMETS.)
Boil a quart of young peas perfectly tender in salt and water, and drain them as dry as possible. Dissolve an ounce and a half ot butter in a clean stewpan, stir smoothly to it when it boils a dessertspoonful of flour, and shake these over the fire for three or four minutes, but without allowing them to take the slightest colour; pour gradually to them a cup of rich cream, add a small lump of sugar pounded, let the sauce boil, then put in the peas and toss them gently in it until they are very hot : dish, and serve them quickly.
Peas, 1 quart: 18 to 25 minutes. Butter, 1| oz. ; flour, 1 dessertspoonful : 3 to 5 minutes. Sugar, 1 saltspoonful ; cream, 1 cupful
TO BOIL FRENCH BEANS.
Records on this page
To Boil Green PeasGreen Peas a la FrancaiseGreen Peas with CreamTo Boil French Beans