640. Peas, French way

The Modern Housewife · Soyer, Alexis · 1849
Source
The Modern Housewife
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (24)
Peas, French way
Another way (for large peas)
To keep their color (for entrées or second courses)
Preference
Instructions (19)
Peas, French way
  1. Put in a pint of cold water.
  2. Mix the peas and butter well with your hand.
  3. Add four button onions, a bouquet of six sprigs of parsley, one ounce of sugar, two saltspoonfuls of salt, one of pepper.
  4. Put it over a tolerably good fire, moving them often.
  5. If getting rather dry, add a wineglassful of water.
  6. Twenty minutes ought to be enough when tender.
  7. Add one ounce of butter, in which you have mixed a teaspoonful of flour.
  8. Stir it well.
  9. Make a liaison of the yolk of one egg and a quarter of a gill of cream, which add and stir.
  10. Take out the parsley and onions, and serve.
Another way (for large peas)
  1. When large, stew them with two cabbage-lettuces cut in two.
  2. Stew longer.
  3. Put in four wineglassfuls of water, or more if required.
  4. Finish as above.
To keep their color (for entrées or second courses)
  1. Plain boil as above.
  2. Put them in a stewpan, with four small onions, a little mint, parsley, butter, sugar, and a drop of water.
  3. Simmer a few minutes.
  4. Add as above the flour, butter, and liaison.
  5. Serve.
Original Text · last edited 12 days ago
640. Peas, French way.—They do not look so inviting, not being so green; but I must say they are excellent as regards flavor. Choose them young and fresh; without both of these qualities, they would not cook properly. Put in a pint of cold water, mix the peas and butter well with your hand, add four button onions, a bouquet of six sprigs of parsley, one ounce of sugar, two saltspoonfuls of salt, one of pepper, put it over a tolerably good fire, moving them often; if getting rather dry, add a wineglassful of water, twenty minutes ought to be enough when tender; add one ounce of butter, in which you have mixed a teaspoonful of flour, which put in it, and stir it well; make a liaison of the yolk of one egg, a quarter of a gill of cream, which add and stir, take out the parsley and onions, and serve. Another way.—When large, I stew them with two cabbage-lettuces cut in two, and stew longer, put in four wineglassfuls of water, or more if required, and finish as above. To keep their color, I often proceed thus for entrées or second courses: I plain boil as above, and put them in a stewpan, with four small onions, a little mint, parsley, butter, sugar, and a drop of water, simmer a few minutes, add as above the flour, butter, and liaison, and serve; they are very good this way, but not so rich in flavor. There are different kinds, but I prefer the Prussian Blue above all.
Notes
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