Frangaise (French Style Peas)
From Gancel's culinary encyclopedia of modern cooking, 1920
Remove the faggot before serving.
Presented as published in 1920. 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
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Method
As published
This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 164. The excerpt below is the record exactly as published.
chervil. — 339 — CANCEL’S CULINARY ENCYCLOPEDIA Clamart, Country renowned for gre-peas. Any style. Etuves, Smothered French style, w. lettuce. Divers styles. Fermiere, Farmer style. Smothered w. salt pork, small onions, new carrots, water thi. kneaded butter. Flamande, “Flemish Style”, Smothered w, onions, car¬ rots in dice and Purslane salad. Water, sugar, thi kneaded butter. Frangaise “French style”. Essentially young peas and freshly shelled, mixed w. butter, salt, sugar, small onions, add. water one faggot made w. parsley
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