French Pease with Steak Orders

Ingredients

• About -^ can of cease with each beefsteak
• an ounce of butter
• a half cup of milk

Method

1. 1

   Throw away the water from the pease and put them in a saucepan with butter and salt.

2. 2

   Shake over the fire until hot and pour over the steak.

3. 3

   For pease a la Francaise, make a cream sauce first with flour and butter, then add milk and the pease.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 23. The excerpt below is the record exactly as published.

French Pease with Steak Orders. Price in first-class restaurants 20c to 25c additional each person. About -^ can of cease with each beef- steak. Throw away the water and put the pease into a small saucepan with an ounce of butter and little salt, shake them over the fire until hot and pour over and around the steak. For pease a la Francaise the difference is that a little cream sauce must be made first with a spoonful of flour and the same of butter stirred together over the fire but not browned, and a half cup of milk

Cook this with the app: pantry check, scaling, and the assistant.