Green Peas with Croutons

Ingredients

• green peas
• good butter
• cold water
• sprig of parsley
• whole little onion
• salt
• a pinch of sugar
• butter mixed with flour

Method

1. 1

   Select fine, young peas.

2. 2

   Mix with butter, cold water, parsley, onion, salt, and sugar.

3. 3

   Cook gently and thicken with butter and flour at the end.

4. 4

   Serve with bread croutons fried in butter.

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 125. The excerpt below is the record exactly as published.

Green Peas, with "Croutons." Green peas, and asparagus, these are the vegetables preferred by the gourmets of all countries. To green peas of truly fine quality all kinds of preparation may be applied; all of them will succeed. The French species, those sweet, fine, slightly perfumed green peas, are spread all over the world. In the middle of Russia, in Moskau, at Kiev, at Odessa; as well as in Algiers, Spain, Germany, Italy, and all over America, everywhere we have found green peas. For the preparation of green peas a la Fraiicaise, they must be selected very fine, young, tender, and freshly gathered. In summer, green peas are soon affected by heat, and thus sometimes lose their best qualities in the lapse of but a few hours, if kept in a place shut up from the contact of the air. They are mixed with a little good butter and cold water boiled, with a sprig of parsley, a whole little onion, a little salt, a pinch of sugar; and are thickened, at the last moment, with butter mixed with flour

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