Pea Puree

Ingredients

• half an ounce of butter
• half an ounce of flour

Method

1. 1

   Bruise the warmed peas and pass through a sieve.

2. 2

   Melt butter in a saucepan, mix in flour to create a roux, then stir in the drained liquid from the peas.

3. 3

   If too thick, dilute with milk.

4. 4

   Moisten the pounded peas with this mixture, season, and serve as a garnish.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 258. The excerpt below is the record exactly as published.

half an ounce of butter, a saltspoonful of salt, and half that quantity of sugar. When hot the Vegetables are ready, and can be dressed in any way liked. Artichoke-bottoms and French Beans can be served in any of the ways recommended for them when fresh. Flageolets are very good a la maitre d’hotel, a la poulette, or a la creme. Whole Asparagus is not to be recommended as a tinned Vegetable, but Asparagus Points are excellent. Be very care- ful not to break the points in turning them out of the tin and draining them. They must be handled as little as possible, and TINNED VEGETABLES 3 73 are best put straight into the soup or sauce for which they are wanted as soon as they have been heated in the bain-marie. Sauce d’Argenteuil is particularly good with Asparagus Points (see page 358). Or they may be set in a border of aspic round a chaud-froid, or mixed with mayonnaise in a dish of cold masked fillets of chicken. Three kinds of Peas are preserved in France. Of these the Petits Pois fins and tres fins do not require more cooking than that already recommended for all Tinned Vegetables, but the Petits Pois gros are apt to be hard and are best made into a puree. For this, bruise the Peas when they have been thoroughly wanned, and pass them through a sieve. Melt half an ounce of butter in a small sauce- pan, work into it half an ounce of flour

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