Green Peas a PAnciemie Mode

Ingredients

• three quarts of unshelled, young, tender green peas
• a quarter of a pound of very good butter
• a pinch of salt
• three spoonfuls of cream
• one egg yolk
• half a pinch of white pepper
• a spoonful of powdered sugar

Method

1. 1

   Shell the peas and keep wrapped in a wet napkin.

2. 2

   Clean and tie a lettuce-head, place it in a saucepan with the peas, season with salt, cover with water, and add butter.

3. 3

   Cook for 15 minutes, remove the lettuce, thicken the peas with cream and egg yolk, add white pepper and sugar, let thicken for 5 minutes, and serve in a tureen.

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 PAnciemie Mode. — Take three quarts of unshelled, young, tender green peas ; shell them carefully, and keep them wrapped up in a wet napkin until needed. Clean, drain, and tie up a lettuce-head; put it in a saucepan with the peas ; season with a pinch of salt ; cover with a glassful of water, and add a quarter of a pound of very good but- ter. After cooking for a quarter of an hour, remove the lettuce, and when ready to serve, thicken the peas with three spoonfuls of cream, diluted with one egg yolk, adding half a pinch of white pepper, and a spoonful of powdered sugar

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