POIS PETITS. -The little fresh green
peas are as a rule preferred to the
larger kinds. An enormous quantity
of these peas are now preserved in tins
in France and sent over to this country,
and as a rule the younger the peas are
the better — indeed I have no hesitation
in saying that many of these tins of
peas are far superior to the majority of
peas that can be obtained at any green-
grocer’s or market in England, simply
owing to the fact that English peas are
allowed to grow too long, and that too
great a length of time is allowed to
elapse between the time of the peas
being gathered and their being eaten.
The preserving of green peas in this is
an industry carried on largely in France
and elsewhere. The peas are picked
young and are tinned at once. These
peas may be served in the English
fashion with a joint, in which case they
should be handed round perfectly plain.
The peas are best warmed up in the tins
themselves, by keeping the tin boiling
for twenty minutes. The water should
then be strained off and the peas turned
into a vegetable dish. A few fresh
mint-leaves boiled can be served with
them, and also a dash of lemon-juiee, a
little powdered sugar, a saltspoonful of
salt, and half a saltspoonful of pepper,
should be added to them? When the
peas are served in the French fashion, as
a dish by themselves, they require the
addition of a little butter✪ Pois Petits or white
sauce. A couple of tablespoonfuls of
HOUSEKEEPER'S GUIDE. 129
sauce can be added to the tin of peas,
and the whole tossed lightly. A'small
quantity of chopped parsley should
be sprinkled over them, and a little
lemon juice and pepper and salt added.
Some cooks in serving French green
peas will add nutmeg, and it is a very
common thing on some parts of the
Continent, especially Germany, for
cooks to add mace. My own opinion is
that the peas are better without either.
When butter is mixed with young green
peas they also require a little chopped
parsley, a little lemon juice, and a little
plain pepper, sugar, and salt.
PONCON’S LISBON FRUITS.— Some
of the finest preserved fruits imported
into this country are known under the
name of Poncon’s Lisbon fruits. The
following are probably the best kinds.
Apricots in syrup, apricots in tins,
apricot marmalade in glass jars, peaches
in syrup, peaches in juice. Tomatoes
are also imported whole in tins, and
also tomato conserve, which is really
the pure pulp of tomatoes perfectly free
from any kind of flavour. It is sent
over in bottles. A full description of
how to use all these most important
articles will be found under their re-
spective headings.
Page 188 · 2 recipe records on this page
Presented as published in 1880. 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
POIS PETITS. -The little fresh green peas are as a rule preferred to the larger kinds. An enormous quantity of these peas are now preserved in tins in France and sent over to this country, and as a rule the younger the peas are the better — indeed I have no hesitation in saying that many of these tins of peas are far superior to the majority of peas that can be obtained at any greengrocer’s or market in England, simply owing to the fact that English peas are allowed to grow too long, and that too great a length of time is allowed to elapse between the time of the peas being gathered and their being eaten. The preserving of green peas in this is an industry carried on largely in France and elsewhere. The peas are picked young and are tinned at once. These peas may be served in the English fashion with a joint, in which case they should be handed round perfectly plain. The peas are best warmed up in the tins themselves, by keeping the tin boiling for twenty minutes. The water should then be strained off and the peas turned into a vegetable dish. A few fresh mint-leaves boiled can be served with them, and also a dash of lemon-juiee, a little powdered sugar, a saltspoonful of salt, and half a saltspoonful of pepper, should be added to them. When the peas are served in the French fashion, as a dish by themselves, they require the addition of a little butter or white sauce. A couple of tablespoonfuls of
sauce can be added to the tin of peas, and the whole tossed lightly. A small quantity of chopped parsley should be sprinkled over them, and a little lemon juice and pepper and salt added. Some cooks in serving French green peas will add nutmeg, and it is a very common thing on some parts of the Continent, especially Germany, for cooks to add mace. My own opinion is that the peas are better without either. When butter is mixed with young green peas they also require a little chopped parsley, a little lemon juice, and a little plain pepper, sugar, and salt.
PONCON’S LISBON FRUITS.— Some of the finest preserved fruits imported into this country are known under the name of Poncon’s Lisbon fruits. The following are probably the best kinds. Apricots in syrup, apricots in tins, apricot marmalade in glass jars, peaches in syrup, peaches in juice. Tomatoes are also imported whole in tins, and also tomato conserve, which is really the pure pulp of tomatoes perfectly free from any kind of flavour. It is sent over in bottles. A full description of how to use all these most important articles will be found under their respective headings.
Records on this page
Pois PetitsFrench Green Peas