Peas a la Boudet

Ingredients

• A slice or two of fat bacon or salt pork
• a small onion
• a can of French petits pois
• salt
• pepper
• a bit of butter
• Two or three spoonfuls of thin cream

Method

1. 1

   Fry diced bacon or salt pork in the blazer, add sliced onion until brown, then add drained peas, salt, pepper, and butter.

2. 2

   Optionally stir in cream before serving.

As published

This recipe was extracted from A bachelors cupboard (1906) by A. Lyman Phillips, page 52. The excerpt below is the record exactly as published.

salt, pepper, and, if the tooth be sweet, a bit of sugar; then dip in cracker dust and lay in the blazer, turn- ing frequently until they look " just right to eat." They make a delightful accompaniment for a chop or a deviled kidney. PEAS A LA This shall be the name for a dish of peas, BOUDET for at the little Cafe Boudet on the corner of the Boulevard Raspail and the Rue Leopold Robert, in Paris, is a quaint little cafe with a '' cuisine bour- geoise" w^here the jovial '' cuisiniere des legumes ^^ kindly favored me with her recipe for the most deli- cious peas I ever tasted. A slice or two of fat bacon or salt pork is cut in dice and put in the blazer to fry gently, and a small onion is sliced into the fat when it is hot and sizzling. When the onion is brown and tender and the bacon is crisp, a can of French petits pois is drained of the liquid and turned into the mix- ture, with salt, pepper, and a bit of butter. Two or three spoonfuls of thin cream

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