Garnish of Stewed Peas

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
Instructions (9)
  1. Put a quart of young peas into a stewpan with four ounces of fresh butter.
  2. Pour a quart of cold spring water over the peas and butter.
  3. Knead the peas and butter together with the hand in the water until all the butter adheres to the peas.
  4. Pour the water off.
  5. Add a dessert-spoonful of sugar, a little salt, an onion, and a faggot of parsley and green onions.
  6. Set the peas to stew on a moderate fire.
  7. When they are done, set them on a brisk fire to boil quickly, in order that they may by this means absorb all their moisture.
  8. Add a spoonful of Béchamel sauce, with a pat of butter.
  9. Dish them up in the centre of an entrée.
Original Text
GARNISH OF STEWED PEAS. PUT a quart of young peas into a stewpan with four ounces of fresh butter; on these pour a quart of cold spring water, and commence kneading the peas and butter together with the hand in the water; as soon as all the butter adheres to the peas, pour the water off, and then add a dessert-spoonful of sugar, a little salt, an onion, and a faggot of parsley and green onions; set the peas to stew on a moderate fire; when they are done, set them on a brisk fire to boil quickly, in order that they may by this means absorb all their moisture; then add a spoonful of Béchamel sauce, with a pat of butter, and dish them up in the centre of an entrée.
Notes
—