Purée de Pois Verts

Ingredients

• enough of them to fill a pint measure to the brim
• one average-sized lettuce
• four ounces of onion
• a good bunch of parsley
• Cover with fresh milk
• half an ounce of butter
• half an ounce of flour

Method

1. 1

   Shell the peas and slice the pods.

2. 2

   Wash and place them in a stewpan with shredded lettuce, onion, bouquet, parsley, and seasoning.

3. 3

   Cover with milk, boil slowly, then simmer until soft.

4. 4

   Drain, press through a sieve, and blend with the purée from the peas.

5. 5

   Finish with a liaison made from butter and flour.

As published

This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 39. The excerpt below is the record exactly as published.

Pur4e de pois verts. Filets de maquereau, sauce raifort. Ragodt de mouton la Dugl6r6. Artichauts au beurre. Salade de fraises. Crodtes k la moeUe. Of summer vegetable purees none is nicer than i>ur'ee de pois verts, and of the various ways of making it the best — in so far as flavour is concerned — is that in which the simple cuisson of the G>een-pca r soup without peas supplies the foundation. Choose young peas — it is a mistake to reserve old ones for this soup — and, having shelled enough of them to fill a pint measure to the brim, slice up the pods, wash them and put them into a stewpan with one average-sized lettuce shredded, four ounces of onion, a bouquet, and a good bunch of parsley, with seasoning. Cover with fresh milk, boil up slowly, and then simmer until the pods are soft. Drain off the cuisson, pick out the bouquet and parsley, and press as much as you can of the rest through a hair sieve, saving the pulp. Now put the shelled peas into another stewpan, pour the cuisson over them, boil, and when the peas are soft drain them, pass them also through the sieve, and add the puree thus obtained to that got from the pods. Next proceed to blend the 87 88 FIFTY DINNERS. puree and cuisson for which a small quantity of liaison is necessary — otherwise the pulp might sink to the bottom of each basin, the thin broth remaining on the surface. This can be done with a roiix made in a stewpan over a low fire with half an ounce of butter and half an ounce of flour

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