Green Peas with Carrots (Petits Pois aux Carottes)

Ingredients

• £ pt. shelled peas
• | pt. young carrots
• | pt. light stock or water
• | or 2 oz. butter
• Pepper, salt
• 1 tea-sp. sugar
• 1 yolk of egg
• 2 table-sps. milk or cream
• 1 dessert-sp. chopped parsley

Method

1. 1

   Prepare the carrots, cut them in thin slices or shreds and then measure 0.5 pint.

2. 2

   Put them into a saucepan with the stock or water, butter and seasoning, and allow them to cook slowly for about 15 minutes.

3. 3

   Then add the peas and cook again until both the carrots and peas are tender.

4. 4

   Beat up the yolk of egg with the milk or cream, stir them in and cook a minute or two longer, but do not boil again.

5. 5

   Add the chopped parsley at the last.

6. 6

   Serve at once in a hot dish.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 233. The excerpt below is the record exactly as published.

Green Peas with Carrots (Petits Pois aux Carottes) £ pt. shelled peas. | pt. young carrots. | pt. light stock or water. 1 or 2 oz. butter. Pepper, salt. 1 tea-sp. sugar. 1 yolk of egg. 2 table-sps. milk or cream. 1 dessert-sp. chopped parsley

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