Green Peas a la Nantaise

Ingredients

• Put a quart of young green peas (shelled)
• 2 small peeled spring or button onions
• a cabbage lettuce
• a gill of water
• 1 oz. of butter
• salt
• pepper
• ½ teaspoonful of castor sugar
• a tablespoonful of butter
• a dessertspoonful of cornflour

Method

1. 1

   Cook peas with onions and lettuce in water and butter until tender.

2. 2

   Remove onion and lettuce, shred lettuce, return to peas, season, and add butter mixed with cornflour.

3. 3

   Reheat and serve.

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 65. The excerpt below is the record exactly as published.

« teaspoonful of castor sugar, and a grate of nutmeg. Put the peas on to a hot dish, garnish with sippets of fried bread, and serve. Savoury Peas with Bacon. Boil till tender i pint of green peas, fresh or dried ; if the latter are used, they should be allowed to soak for several hours before cooking them. When cooked drain the peas and keep hot. Next mince coarsely 2 rashers of bacon, and fry for 5 minutes in a little butter. Add a small onion (peeled and finely- minced) and the peas ; moisten with 3 tablespoonsful of good white sauce, and season with salt, pepper, and a pinch of castor sugar. Let all simmer for a few minutes longer, turn out on a hot dish, garnish round the dish with fried bread croutons, sprinkle over a little chopped parsle}^, and serve. Green Pea Soup. Half a peck of green peas, 1 small onion, a small lettuce, a handful of spinach, 1 quart of veal stock, 1 oz. of butter, £ oz. cornflour, pepper and salt, £ gill cream, 1 teaspoonful of lemon juice. Wash about one-third of the pods, shell the remain- der, and put all into a stew-pan, and cook in stock, adding the peeled onion (whole), the lettuce, and the spinach. When tender pass the whole, including the pulp of the pea-pods, through a fine hair sieve. Mix the cornflour smooth with a little milk, reheat the soup, add the cornflour and the butter, reheat a second time, then add the cream and seasoning to taste. Lastly add the lemon juice. If found too thick add a little more stock. Note. — If liked, a handful of cooked peas, boiled separately, may be added to the soup. Green Peas a la Nantaise. Put a quart of young green peas (shelled) in a stew- pan with 2 small peeled spring or button onions, PEAS. 135 and a cabbage lettuce tied up with string. Moisten with a gill of water and add 1 oz. of butter. Cover the pan and cook quickly until the peas are tender. Take out the onion and lettuce, cut the latter into very fine shreds and return to the peas after draining off the water. Season with salt and pepper and half a teaspoonful of castor sugar. Add a tablespoonful of butter mixed with a dessertspoonful of cornflour

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