Petit Pois a la Francaise

Ingredients

• a pint of shelled peas
• not quite a gill of the water
• an ounce of butter
• pepper to taste
• salt to taste
• a tablespoonful and a half of cream
• the yolk of an egg

Method

1. 1

   Cook a pint of shelled peas.

2. 2

   When tender, drain them thoroughly and put them back on the fire with not quite a gill of the water in which they were boiled, a sprinkling of flour, and an ounce of butter.

3. 3

   Simmer for five minutes, add pepper and salt to taste, and finish by adding the yolk of an egg mixed with a tablespoonful and a half of cream.

4. 4

   Serve very hot in china or paper cases.

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 47. The excerpt below is the record exactly as published.

Petit s Pois a la Francaise (Peas a la Franqaise). — Cook a pint of shelled peas. When tender, drain them thoroughly and put them back on the fire with not quite a gill of the water in which they were boiled, a sprinkling of flour, and an ounce of butter. Simmer for five minutes, add pepper and salt to taste, and finish by adding the yolk of an egg mixed with a tablespoonful and a half of cream

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