Green Peas a la Bourgeoise
From The table, 1889
Serves 4
Presented as published in 1889. 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 The table (1889) by Alexander Filippini, page 243. The excerpt below is the record exactly as published.
Green Peas a la Bourgeoise.— Shell three quarts of tender green peas; put them in a saucepan, and toss the peas quickly in a gill of, light roux (No. 135); moisten with a pint of boiling water, adding half a pinch each of salt and pepper, a bouquet (No. 254), and a raw lettuce-heart. Reduce it for twenty minutes, or until all the juice has evaporated; then add two raw egg yolks well beaten, with three tablespoonfuls of sweet cream. Stir quickly for four minutes, without allowing it to boil, and then serve, removing the bouquet. 302 THE TABLE. 980. Green Peas, with Cream. — Put one ounce of butter in a saucepan with one tablespoonful of flour kneaded well together. Dissolve it; then add the shelled peas as for No. 977, a bouquet (No. 254), a quarter of a bunch of chives, a pinch of salt, and half a pinch of pepper. Cook in their own juice for twenty minutes, then take the saucepan from off the fire. Pour the gravy from the peas into another vessel, add to it half a cupful of cream and a teaspoonful of powdered sugar; pour this sauce over the peas, and heat up once again without boiling, for two minutes, before serving. 981. Green Peas, with Bacon. — Brown in a saucepan half an ounce of batter with two ounces of small, dice-shaped pieces of bacon, and when of a good golden color, take them out, and put a spoonful of flour into the fat to make a roux. Moisten with a pint of white broth (No. 99); replace the bacon, add the raw shelled peas, as for No. 977, one whole onion, a bouquet (No. 254), and half a pinch of pepper. Cover, and let cook on the corner of the stove for thirty minutes; place in a hot, deep dish, and serve. 982. Potatoes, Boiled Plain. — Take twelve medium-sized, fine, sound potatoes; wash them thoroughly, peel off a piece of the skin, about half an inch wide, around each potato, to ensure mealiness, and lay them in a saucepan, covering them with cold water, and adding half a handful of salt; place the lid on, and cook for forty-five minutes. Drain, lay a nap- kin on a hot dish, in which you envelop the potatoes, and serve. 983. Broiled Potatoes, — Peel six medium-sized, sound, cooked pota- toes; cut them in halves; lay them on a dish, and season them with a pinch of salt. Pour two tablespoonfuls of melted butter over them, and roll them well in it. Arrange them on a double broiler, and broil them on a moderate fire for three minutes on each side. Place them in a hot dish, with a folded napkin, and serve. 984. Potatoes a la Genevroise — Peel, wash, and drain four medium- sized, sound potatoes; cut them into julienne-shaped pieces, and wash and drain them again. Season with a pinch of salt and half a pinch of*pepper. .Butter lightly six tartlet-molds with clarified butter; cover the bottoms with grated Parmesan cheese; arrange a layer of potatoes on top, sprinkle more cheese over them, and continue until all are filled, finishing by sprinkling cheese over the surface and dropping a little clarified butter over all. Set them on a very hot stove for two minutes; then place in a hot oven, and bake them for twenty-five minutes. Unmold, and place them in a hot dish, with a folded napkin, and serve. 985. Potatoes, Maitre d'Hotel. — Take eight medium-sized potatoes, boiled as for No. 982; peel them, cut them into slices, and place them in a saucepan, with an ounce of butter and a pinch of chopped parsley, and season with half a pinch each of salt and pepper, the third of a pinch of nutmeg, and the juice of half a lemon. Warm all together, toss well, and add half a cupful of cream; heat slightly once more, and serve. 986. Potatoes, Parisienne. — Take six good-sized, well-cleansed pota- toes; with a round vegetable-spoon cutout the Parisian potatoes; then put VEGETABLES. 303 them in fresh water; wash well, and drain. Melt an ounce of butter in a sautoire, throw in the potatoes, and season with half a pinch of salt
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