Green Peas à la Parisienne
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 68. The excerpt below is the record exactly as published.
Green peas à la Parisienne. Shell some small green peas, wash them, and boil over a moderate fire for half an hour in a little water, season with salt, butter, a pinch of powdered sugar, a bouquet of parsley, and some young onions ; when done remove the parsley and onions, stir in a lump of butter, mixed with a little flour
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