Green Peas (a la Franq'aise)

Ingredients

• a peck of freshly-gathered young peas
• a quarter of a pound of fresh butter
• a wine-glassful of water
• two large lumps of sugar
• the yolk of an egg beaten
• a dessert-spoonful of cold water

Method

1. 1

   Shell the peas and soak them in cold water.

2. 2

   Mix with butter until they stick together.

3. 3

   Drain and simmer with pepper, salt, and water for 40 minutes.

4. 4

   Add sugar and beaten egg yolk mixed with cold water before serving.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 654. The excerpt below is the record exactly as published.

Green Peas (a la Franq'aise).— Shell a peck of freshly-gathered young peas, and put the peas into plenty of cold spring water. Add a quarter of a poimd of fresh butter, and work them well with the hand until they stick together. Drain them in a colander, and put them into a saucepan, with a little pepper and salt, and a wine-glassful of water, if necessary, but young peas seldom require water. Let them simmer very gently for forty minutes, or until the peas are tender; add two large lumps of sugar dipped in water, and, when they ha've been taken ofi:' the fire a minute or twe, the yolk of an egg beaten with a dessert-spoonfid of cold water. Probable cost, Is. 2d. Suf- ficient for four or five persons. Green Peas for Garnish (sec Garnish, Green Peas for). Green Peas, Puree of, for Garnisli {see Garnish, Puree of Green Peas). Green Peas, To Boil.^ — Green peas, when gathered young, shelled just before they are cooked, pnd dressed properly, are amongst the most delicious of vegetables. If they are very unequal in size, they should be shaken through a coarse sieve, and the smaller ones put into the water ten minutes after the large ones. Throw them into plenty of fast-bsiling water, to which a table-spoonful of salt has been added, and keep the pan uncovered until the peas arc tender. Taste them to ascertain when they are sufficiently cooked, di-ain the water from them, and serve as hot as possible. A slice of butter may be put into the middle of the peas, 19 and allowed to dissolve in them. A sprig of mint is often boiled in the water with them ; this is by some considered an improvement, and by others quite the reverse. Great care should be taken not to put much soda with peas. If the water is very hard, a tiny piece may be put in, but too much would quickly reduce them to a pulp. Time, according to the age and size : young green peas, fifteen or twenty minutes. Probable cost, 8d. per peck, when in full season. Sufficient for three or four persons. Green Peas, To Boil (a German recipe). — Put a peck of green peas into a saucepan, with four or five young carrots scraped and cut small. Sprinkle a Little salt and pepper over them, and add a quarter of a pound of fresh butter

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