Purée de Pois Frais à la Menthe

Ingredients

• one and one-quarter pints of fresh peas
• one and one-half oz. of butter
• one and one-half oz. of the green part of leeks
• a pinch of chervil
• a little salt
• a little sugar
• one-seventh pint of water
• one pint of white consommé

Method

1. 1

   Stew the peas in butter with lettuce chiffonade, leeks, chervil, salt, sugar, and water.

2. 2

   Pound the cooked peas, moisten with white consommé, and rub through a tammy.

3. 3

   Heat and add butter before serving.

4. 4

   Garnish with green peas and chervil.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 134. The excerpt below is the record exactly as published.

one and one-quarter pints of fresh peas in one and one-half oz. of butter, a little lettuce chiffonade, one and one-half oz. of the green part of leeks, a pinch of chervil, a little salt and sugar, and one-seventh pint of water. Pound the peas as soon as they are cooked, moisten the purée with one pint of white consommé, and rub through tammy. Bring the preparation to the proper degree of heat and add butter at the last moment. SOUPS 231 Treated thus, the purée will be of a fainter shade than the preceding one, but its flavour will be more delicate. Garnish, in both cases, with one and one-half tablespoonfuls of very green, fine peas, and some chervil pluches. This soup may also be prepared as a velouté or a cream. 649—PUREE DE POIS FRAIS A LA MENTHE Make the purée according to one of the above-mentioned methods, and add to the peas, while cooking, a faggot consist- ing of three little sprigs of fresh mint. Finish with con- sommé, and add butter in the usual way. Garnish with nice peas, as above, and some very tender mint-leaves, chopped, instead of the chervil pluches. Remarks Relative to those Soups which have a Purée of Peas for Base.—A large number of soups may be made from purées of fresh peas; among others I may mention the follow- ing, with brief directions as to their constituents and garnish, viz. :— 650—POTAGE AMBASSADEURS Purée of fresh peas, quite ready for soup; finish with a small tablespoonful of sorrel and lettuce chiffonade, and two table- spoonfuls of poached rice per quart of purée. 651—POTAGE CAMELIA Prepare this after the recipe of potage Lamballe; finish with one tablespoonful of a julienne of the white of a leek and one tablespoonful of white chicken meat, cut julienne-fashion, per quart of the soup. 652—POTAGE FONTANGES Purée of fresh peas ready for soup; add two tablespoonfuls of a chiffonade of sorrel and a pinch of chervil pluches per quart of the purée, and two tablespoonfuls of poached rice. 653—POTAGE LAMBALLE Half of this consists of a finished purée of peas, and the other half of tapioca poached in consommé as for the ordinary “‘ potage au tapioca.”’ 654—POTAGE LONGCHAMPS This is the ‘‘ potage Fontange,’’ kept somewhat clear, and with a garnish composed of one and one-half oz. of vermicelli, poached in consommé, and a pinch of chervil pluches per quart of the soup. BGZ GUIDE TO MODERN COOKERY 655—POTAGE MARIGNY 6 ’ Proceed as for ‘‘ potage Fontange,’’ and add a garnish of one tablespoonful of peas and one tablespoonful of fine French beans cut into lozenges. 656—POTAGE MARCILLY Half of this consists of a purée of peas and the other half of a purée of chicken. Prepare these purées in the usual way and mix them together when about to serve. Garnish with two tablespoonfuls of Japanese pearls poached in consommé and twelve small quenelles of chicken forcemeat, in the shape of pearls, per quart of the soup. 657—POTAGE SAINT-MARCEAU This is an ordinary purée of peas with butter, combined with two tablespoonfuls of a julienne consisting of the white of a leek and some chervil pluches per quart of the purée. This list could be considerably lengthened, but what there is of it amply suffices to show the great number of soups that may be obtained from the combination of other suitable pro- ducts with the purée of peas and the modification of the garnish in each case. 658—PUREE DE POMMES DE TERRE, otherwise PARMENTIER Finely mince the white of two medium-sized leeks, and fry them without colouration in one oz. of butter. Add three medium-sized peeled and quartered potatoes, one pint of white consommé

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