Puree of Green Peas

Ingredients

• one pint of peas
• four handfuls of sorrel
• three ounces of butter
• salt
• and sugar
• white pepper
• a little sap green

Method

1. 1

   Boil the peas with mint, salt, and sugar, and when quite done, rub through a sieve, or, if too hard, pound in a mortar, mix with three ounces of butter (to one pint of peas), add white pepper, and add a little sap green if a bad color.

2. 2

   Stir in a stewpan over a clear hot fire and serve in the center of a dish of nut cutlets, semolina cakes, etc.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 102. The excerpt below is the record exactly as published.

Puree of Green Peas. A good way to use rather hard peas. Boil the peas with mint, salt, and sugar, and when quite done, rub through a sieve, or, if too hard, pound in a mortar, mix with three ounces of butter (to one pint of peas), add white pepper, and add a little sap green if a bad color. Stir in a stewpan over a clear hot fire and serve in the center of a dish of nut cutlets, semolina cakes, etc. Peas a la Franchise (Hot). Put two ounces of butter into a saucepan with a few sprigs of mint, half a peeled onion, and a couple of tablespoonfuls of milk or cream. Add the peas, cover the saucepan, and cook gently for half an hour or rather longer. When the peas are cooked, remove the onion and mint, and season with salt and pepper, and a dust of white sugar, and serve. Peas and Lettuce. Take four heads of lettuce which have previously been par- boiled in a quart of any kind of broth, and after removing the centers fill with a mixture of green peas and a little flour and minced onion. Tie each lettuce carefully and simmer for one hour in half a pint of white stock. Remove the strings, arrange the lettuces carefully on toast, and pour the sauce over all. Seakale with White Sauce. Tie it in bundles, and put into boiling salted water with a little butter. Boil, with the lid off the saucepan, until the seakale is tender. Drain and serve on toast. White sauce should be poured over it. Seakale is sometimes boiled in milk, which should afterwards be used for the sauce. STANDARD COOKERY. 147 Fried Seakale. Boil the seakale, cut it into pieces of a convenient size, dip into flour, then pass it through egg and breadcrumbs, and fry until of a golden brown. Sorrel Sauce or Puree. Wash well four handfuls of sorrel

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