Green Pea Soup
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. 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 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 63. The excerpt below is the record exactly as published.
Green pea soup. Pâté chaud de saumon. Hot salmon pie. Côtelettes de mouton jardinière, Mutton cutlets à la jardinière, Jambon glacé, Glazed ham. Salade de légumes, Vegetable salad, Beignets de pommes. Apple fritters. Green pea soup. Boil your peas in boiling salt and water ; when cooked, stir in à large lump of butter, and pour over fried crusts of bread ; sprinkle with sugar
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