106. PUREE OF PEAS

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (8)
Instructions (7)
  1. Boil the peas in the usual manner with some mint, a few green onions, and a handful of parsley.
  2. Strain off the water.
  3. Pound the whole thoroughly in a mortar.
  4. Take this up into a stewpan, and after adding a little sugar, a gravy-spoonful of good white sauce, make it hot.
  5. Pass it through a tammy as usual.
  6. Put the puree into a small stewpan, in which it must be warmed before using it.
  7. Mix in a small piece of glaze, and a pat of fresh butter.
Original Text
106. PUREE OF PEAS. BOIL a quart of marrowfat or Prussian-blue peas, in the usual manner, with some mint, a few green onions, and a handful of parsley; strain off the water, and pound the whole thoroughly in a mortar; then take this up into a stewpan, and after adding a little sugar, a gravy-spoonful of good white sauce, make it hot, and pass it through a tammy as usual; put the purée into a small stewpan, in which it must be warmed before using it, mix in a small piece of glaze, and a pat of fresh butter.
Notes
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