Petits Pois aux Creme (Peas with Cream)

Ingredients

• a quart of fine green peas
• a bit of butter the size of a walnut
• a bunch of parsley
• nearly a dessertspoonful of sugar
• an ounce of butter
• a teaspoonful of flour
• three tablespoonfuls of thick cream

Method

1. 1

   Soak peas, strain, cook with butter and parsley, add sugar and flour butter, then cream before serving.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 69. The excerpt below is the record exactly as published.

Petits Pois aux Creme. (Peas with Cream.) Put a quart of fine green peas, together with a bit of butter the size of a walnut, into as much warm water as will cover them, in which let them stand for eight or ten minutes. Strain off the water, put them into a saucepan, cover it, stir frequently, and when a little tender add a bunch of parsley, nearly a dessertspoonful of sugar, and an ounce of butter mixed with a teaspoon- ful of flour ; keep stirring them now and then till the peas are tender, and add three tablespoonfuls of thick cream

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