Green Peas a la Française

Ingredients

• three quarts of fine, young, tender, fresh green peas
• one ounce of butter
• half a cupful of water
• one small onion
• a bouquet (No. 254)
• half a pinch of salt
• a teaspoonful of powdered sugar
• half an ounce of fresh butter

Method

1. 1

   Shell the peas and place in a saucepan with butter and water.

2. 2

   Knead together, strain off water, add bouquet, onion, lettuce, salt, and sugar.

3. 3

   Cook slowly for 30 minutes, remove bouquet and onion, incorporate fresh butter, and serve over lettuce.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

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 Fran<^aise. — Shell carefully three quarts of fine, young, tender, fresh green peas, and place them in a saucepan with one ounce of butter and half a cupful of water. Knead together with a wooden spoon ; strain off the water, and add a bouquet (No. 254), one small onion, a well-cleansed lettuce-heart, half a pinch of salt, and a tea- spoonful of powdered sugar. Cover the saucepan, and cook very slowly for half an hour ; remove the bouquet and onion ; lay the lettuce upon a dish, incorporate into the peas half an ounce of fresh butter, and cook until it thickens, which will require at least five minutes. Pour the peas dome-fsktmed over the lettuce, and send to the table. 978. Green Peas a 1'Anglaise. — Procure the same quantity of green peas as for No. 977; put them in a saucepan, and cover them with boiling water. Add a handful of salt, and boil quickly, without covering, for fifteen minutes. Skim the water as soon as the scum rises. When done, strain them through a colander, return them to the saucepan, and toss them well, adding an ounce and a half of fresh butter. * Dish them in a vegetabte- dish, place another half ounce of butter in the middle, and serve. 979. 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

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