Puree of Peas (French)

Ingredients

• Boil i quart of green or dried peas
• with a bunch of parsley
• an onion sliced
• salt
• i ounce of butter
• a pinch of sugar
• some pepper

Method

1. 1

   Boil peas with parsley, onion, salt, and butter.

2. 2

   Drain when tender, press through a sieve, add more butter, sugar, and pepper.

3. 3

   Smooth into a mound for garnish.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 46. The excerpt below is the record exactly as published.

PUREE OF PEAS. (French.) This puree of peas, or of any other vegetable, can be served as a separate course or for the foun- dation of an entree, chops, or sweetbreads, or to fill an omelette^ or garnish a roast. Boil i quart of 131 With a Saucepan over the Sea green or dried peas with a bunch of parsley, an onion sliced, salt, and a little butter, using only enough water to moisten. Drain, when tender, press through a sieve, add some more butter, a pinch of sugar, and some pepper. Smooth into a neat mound, if used for a garnish. PEAS PORRIDGE. (England.) Cook I quart of peas in a quart of water, with a tablespoonful of dried mint, and a tablespoonful of butter. Boil, covered, slowly for 2 hours^ add salt and pepper, and some butter rolled in flour. Stir, add a pint of hot milk, and press through a sieve. It should be thick. Serve hot. ASPARAGUS (as cooked in France). Wash the heads and boil in salted water for 20 minutes. Drain, cut off the green or tender parts, mince it finely, with an onion to each bundle, chopped fine, salt, pepper, and the beaten yolk of an egg. Stir until hot, and pour over slices of toast. ASPARAGUS (as cooked in Spain). Boil the asparagus in salted water, drain it, and cut into equal lengths, discarding the tough parts. Arrange on a dish, and edge it with i dozen freshly poached eggs, cooked in vinegar and water. Pour With a Saucepan over the Sea over all a good sauce, HoUandaise or Bechamel or caper. Serve hot. SPINACH (as cooked in France and Germany). Plunge the spinach into boiling salted water ; when tender, drain it and chop very fine. Add to each pint, i ounce of butter

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