French

Petits Pois A La Francaise

Name: Petits Pois A La Francaise
Yield: 6 servings
Cuisine: French
Ingredients: one quart of freshly-shelled peas; a faggot containing the heart of a lettuce, two sprays of parsley, and two of chervil; twelve small onions; four oz. of butter; one-third oz. of salt; two-thirds oz. of loaf-sugar; three tablespoonfuls of water

From A guide to modern cookery, 1909

Serves 6

Raw, ciseled lettuce may be added to the peas.

Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

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 LA FRANCAISE Take a saucepan, of a size a little larger than would be neces- sary to just hold the following products, and put into it one quart of freshly-shelled peas; a faggot containing the heart of a lettuce, two sprays of parsley, and two of chervil; twelve small onions, four oz. of butter, one-third oz. of sait, and two- thirds oz. of loaf-sugar. Mix the whole together until it forms a compact mass, and place in the cool until ready for cooking. Add three tablespoonfuls of water

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