vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Fresh Peas or St. Germain Royale
From A guide to modern cookery, 1909
Serves 1
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 55. The excerpt below is the record exactly as published.
FRESH PEAS OR ST. GERMAIN ROYALE Cook one-half Ib. of fresh, small peas in boiling water with a bunch of chervil and a few leaves of fresh mint. Pass through a sieve, and dilute the resulting purée (in a saucepan) with two-fifths of its volume of the liquor it has been cooked in and one-fifth of cream. Add a little sugar, the necessary salt, one egg, and two yolks
Cook this with the app: pantry check, scaling, and the assistant.