Green Peas with Cream

Ingredients

• one ounce of butter
• one tablespoonful of flour
• a gill of light roux (No. 135)
• half a cupful of cream
• a teaspoonful of powdered sugar
• a pinch of salt
• half a pinch of pepper

Method

1. 1

   Melt butter with flour in a saucepan, add shelled peas, bouquet, chives, salt, and pepper.

2. 2

   Cook for 20 minutes, pour gravy into another vessel, add cream and sugar, heat without boiling, and serve over peas.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 243. The excerpt below is the record exactly as published.

a gill of, light roux (No. 135); moisten with a pint of boiling water, adding half a pinch each of salt and pepper, a bouquet (No. 254), and a raw lettuce-heart. Reduce it for twenty minutes, or until all the juice has evaporated; then add two raw egg yolks well beaten, with three tablespoonfuls of sweet cream. Stir quickly for four minutes, without allowing it to boil, and then serve, removing the bouquet. 302 THE TABLE. 980. Green Peas, with Cream. — Put one ounce of butter in a saucepan with one tablespoonful of flour kneaded well together. Dissolve it; then add the shelled peas as for No. 977, a bouquet (No. 254), a quarter of a bunch of chives, a pinch of salt, and half a pinch of pepper. Cook in their own juice for twenty minutes, then take the saucepan from off the fire. Pour the gravy from the peas into another vessel, add to it half a cupful of cream and a teaspoonful of powdered sugar

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