Purée of Green Peas à la Flamande

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894
Source
Mrs. A.B. Marshall's cookery book
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (11)
Instructions (14)
  1. Put the peas into a stewpan with butter, sliced onion, lettuce, asparagus (points removed and reserved for garnish), and mint.
  2. Tie the pea shells in a piece of clean muslin and place them on the bottom of the stewpan.
  3. Add the pork sausages.
  4. Add a quarter of a pint of cream.
  5. Cover the pan and let the peas cook on the side of the stove for about three quarters of an hour, shaking the pan occasionally.
  6. When tender, remove the packet of shells and the sausages. Keep the butter hot.
  7. Add to the peas left in the stewpan a quarter of a pint of cream mixed with the flour.
  8. Stir well together until the mixture boils.
  9. Let the contents cook on the side of the stove for about five minutes.
  10. Rub the mixture through a sieve.
  11. Make the purée hot in a bain marie.
  12. Turn the purée out onto a hot dish in a pile.
  13. Garnish the purée around with the sausages and reserved asparagus points.
  14. Serve while quite hot.
Original Text
Purée of Green Peas à la Flamande. (Purée de Petits Pois à la Flamande.) Take one and a half quarts of perfectly fresh peas, put them into a stewpan with two ounces of butter, one finely sliced onion, one very crisp and dry fresh lettuce, twelve heads of fresh asparagus, having taken off the points, which must be plainly boiled and used for garnishing the purée when dished up, and a good bunch of mint, and tie the shells of the peas up in a piece of clean muslin and place them on the bottom of the stewpan; then put in about one pound of home-made pork sausages and a quarter of a pint of cream, place the cover on the pan and let the peas draw down on the side of the stove for about three quarters of an hour, giving the pan an occasional shake while the peas are cooking; when they are tender remove the packet of shells and the sausages and keep the butter hot till wanted; add to the peas left in the stewpan a quarter of a pint of cream that is mixed with two ounces of fine flour and stir all well together till the mixture boils, then let the contents cook on the side of the stove for about five minutes and rub the mixture through the sieve, make it hot in the bain marie and turn it out on a hot dish in a pile, and garnish it round with the sausages and points of asparagus, and serve while quite hot.
Notes
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