Creamed Peas a la Europeenne
From The Swedish, French, American cook book, 1918
Serves 4
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 414. The excerpt below is the record exactly as published.
rich cream sauce. Serve as a vegetable with any kind of meat. String Beans with Hollandaise Sauce Haricots Verts, Sauce hollandaise Cut the string beans lengthwise and cook [see recipe: String Beans with Butter], put in a vegetable dish, cover with a hol¬ landaise sauce. Serve as a vegetable, or as an entree after the roast. PEAS ( Petits Pols) Peas with Butter ( Petits Pois au Beurre) Select green peas, shell them; put them in hot water (suffi¬ cient to cover them) with a little pinch of baking soda and some salt; cook until tender. Drain the water off; put to the quart of peas half cup good melted butter; sprinkle with pepper. Serve in a vegetable dish with any kind of fried meat. Can also be served in the centre of a dish of chops, chicken, etc., or as a vegetable entree after the roast — just plain, with the beurre sauce. 280 THE SWEDISH, FRENCH, AMERICAN COOK BOOK Creamed Peas ( Petits Pois, Bechamel) a la Europeenne ' Shell the peas and cook [see recipe: Peas with Butter]; put In a vegetable dish, cover with a rich cream sauce, sprinkle with little chopped parsley
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