Fetits Fois a la Faysanne (Peas a la Paysanne)
From Little French dinners, 1898
Presented as published in 1898. 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 Little French dinners (1898) by Eveleen De Rivaz, page 8. The excerpt below is the record exactly as published.
Fetits Fois a la Faysanne (Peas a la Paysanne). — Take some bottled green peas or fresh ones when pro- curable, put them in a saucepan on the fire with plenty of butter, stirring them frequently. Take one or two thin rashers of streaky bacon, cut these in very email dice, the same size as the peas, and toss them in fresh butter in a small saucepan on the fire. When they are well fried, mix them with the peas and let the two finish cooking together, seasoning according to taste with pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.