Young Peas 'dressed'

Ingredients

• Choose a fine lettuce
• a fresh sprig of thyme
• i| quarts of young peas freshly shelled
• i lb. of fresh butter
• a gill of water
• Add salt, but in moderation
• the yolk of an egg
• four tablespoonsful of good cream
• a teaspoonful of powdered sugar
• a sprinkle of white pepper

Method

1. 1

   Tie the lettuce with thyme and place it in a stewpan with peas, butter, and water.

2. 2

   Cook on a slow fire for 20 minutes.

3. 3

   Remove the lettuce and let the peas stew until the sauce is absorbed.

4. 4

   Mix egg yolk, cream, sugar, and pepper, then combine with the peas without heating.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 137. The excerpt below is the record exactly as published.

oung Peas 'dressed.' (Petits pois a I'ancienne mode.) Choose a fine lettuce, strip off the outside leaves, open the centre and place in it a fresh sprig of thyme, tie it up so that the lettuce may not tumble to pieces. Place it in a stewpan with i| quarts of young peas freshly shelled ; i lb. of fresh butter and a gill of water ; not more water, because the lettuce and the peas yield a good deal. Add salt, but in moderation. Let it cook on a slow fire for twenty minutes, then take out the lettuce and allow the peas to stew till the sauce is absorbed. Then stir the yolk of an egg into four tablespoonsful of good cream, a teaspoon- ful of powdered sugar, and a sprinkle of white pepper

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