Petits Pois de Conserve

Ingredients

• a quart tin or bottle of preserved peas
• a sprig of mint
• a pinch of salt
• an ounce of butter
• half a teaspoonful of flour
• 2 tablespoonfuls of rich stock or gravy
• a tiny pinch of caster sugar

Method

1. 1

   Open the preserved peas and drain them under cold water.

2. 2

   Boil them in a saucepan with mint and salt for five minutes, then drain again.

3. 3

   Melt butter in a stewpan, add peas, and toss for a few seconds.

4. 4

   Sprinkle with flour, season with pepper and salt, moisten with stock, and cook gently for about eight minutes.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 393. The excerpt below is the record exactly as published.

Petits Pois de Conserve (How to Prepare Preserved Peas for Table). — Open a quart tin or bottle of preserved peas, put them into a pointed strainer, hold this 'under a water-tap and let the cold water run freely over the peas for a few minutes. Shake the strainer so as to thoroughly drain the peas. Have ready a small saucepan three parts full of boiling water, containing a sprig of mint, green VEGETABLES ( LEGUMES ) PLAIN AND DRESSED 463 or dried, and a pinch of salt. Put in the peas and boil quickly for five minutes, then drain them in a strainer. Melt an ounce of butter in a stewpan, add the peas, and toss over the fire for a few seconds ; sprinkle over half a teaspoonful of flour, season with pepper and salt and a tiny pinch of caster sugar. Moisten with 2 tablespoonfuls of rich stock or gravy

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