Peas a la Frangaise

Ingredients

• two ounces of butter
• a head of lettuce
• two pounds of shelled peas
• six small raw French carrots
• one dozen raw fresh asparagus tips
• one pint of chicken broth
• season with salt
• a pinch of sugar

Method

1. 1

   In a casserole, melt butter and add finely sliced lettuce.

2. 2

   Simmer for five minutes, then add peas, carrots, asparagus, salt, sugar, and chicken broth.

3. 3

   Cover and simmer for one hour.

4. 4

   Serve with chervil on top.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 137. The excerpt below is the record exactly as published.

Peas a la Frangaise Lettuce salad Raspberry shortcake with plain cream Coffee Shirred eggs, Amiral. Put two eggs in a buttered shirred egg dish and cook. When nearly done put on top a spoonful of white wine sauce with a little chopped lobster, mushrooms and truffles in it. Finish cooking, and season well with salt and pepper. Puree of cucumbers. Peel four cucumbers, and cut in slices. Put them in a casserole with two quarts of cold water, season with salt, and bring to a boil. Then drain off the water, cool in cold fresh water, and drain again. Put three ounces of butter in a casserole, add the cucumbers, cover, and simmer in the oven for thirty minutes. Then remove from oven, set on top of range, add three spoonfuls of flour, simmer, then add one quart of boiling milk and one quart of chicken broth, and boil for twenty minutes. Strain through a fine sieve, put back in casserole, season with salt, pepper and a pinch of sugar, add two ounces of sweet butter and a cupful of heated cream. When butter is melted add some bread that has been cut in small squares and fried in butter, and serve. Italian meringue. Put one pound of sugar and one gill of water into a copper kettle (copper inside and out) and cook to a blow. (See below). Beat six whites of eggs very hard and dry, and then pour into the cooked sugar, stirring constantly, and beat well until cold. It will then be a very smooth meringue paste, which can be used for meringue with whipped cream, or sherbet, or to make small fancy cakes, or for use in decorating cakes, pies, tarts, etc. How to cook sugar to a blow. Dissolve one pound of sugar in one gill of water, and put on fire to cook. After about five minutes of good boiling dip a skimmer into it and remove immediately. Let the syrup drain a little, and then blow through. If small air bubbles fly out the sugar is cooked to a blow. If no air bubbles fly continue cooking until they do. It may possibly require some time to get it right. Peas a la Frangaise. In a casserole put two ounces of butter and a head of lettuce sliced very fine. Simmer for five minutes, then add two pounds of shelled peas, six small raw French carrots and one dozen raw fresh asparagus tips. Season with salt and a pinch of sugar, add one pint of chicken broth

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