Petits Pois A L'Anglaise

Ingredients

• one quart of freshly-shelled peas
• salted boiling water
• some pats of very fresh butter

Method

1. 1

   Cook the peas quickly in salted boiling water; drain them, and dry them by tossing them over a fierce fire.

2. 2

   Dish them in a timbale, and serve some pats of very fresh butter separately.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 376. The excerpt below is the record exactly as published.

PETITS POIS A L’ANGLAISE Cook them quickly in salted boiling water; drain them, and dry them by tossing them over a fierce fire. Dish them in a timbale, and serve some pats of very fresh butter separately. 2190—PETITS POIS AU BEURRE As soon as the peas are cooked, drain them and toss them over a fierce fire, to dry. Then season them with a pinch of powdered sugar, and cohere them, away from the fire, with butter, in the proportion of three oz. per pint of peas. 2191—PETITS POIS A LA BONNE-FEMME Fry twelve oz. of small onions and four oz. of breast of bacon, cut into dice and blanched in butter; add one-half oz. of flour to the latter; cook the roux for a moment; moisten with one-half pint of consommé and boil. Put one quart of freshly-shelled peas

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