Peas au Gras. (Petits Pois au Gras.)

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 (12)
for the pea liquor
for the peas
to thicken
for seasoning
for garnish
Instructions (10)
  1. Rinse the shelled peas.
  2. Stew their shells in a quart of water with a sprig of mint and a few fresh lettuce leaves for about half an hour.
  3. Strain the liquor into a stewpan onto the shelled peas, a very finely minced onion, and a sprig of finely chopped green mint.
  4. Add a quarter of a pound of streaky salt pork cut into little dice shapes.
  5. Boil together for half an hour.
  6. Mix in one ounce of fresh butter worked up smooth with one ounce of fine flour and a half gill of Veloute sauce.
  7. Boil up together.
  8. Add a pinch of castor sugar.
  9. Turn out on a hot dish.
  10. Garnish with little fried potato straws that are perfectly crisp.
Original Text
Peas au Gras. (Petits Pois au Gras.) Take one quart of freshly shelled peas, rinse and stew their shells in a quart of water with a sprig of mint and a few fresh lettuce leaves, cooking them for about half an hour; then strain the liquor into a stewpan on to the shelled peas and a very finely minced onion and a sprig of finely chopped green mint; add a quarter of a pound of streaky salt pork that has been cut up in little dice shapes, and boil together for half an hour; then mix in one ounce of fresh butter worked up quite smooth with one ounce of fine flour and a half gill of Veloute sauce; boil up together and add a pinch of castor sugar, then turn out on a hot dish and garnish with little fried potato straws that are perfectly crisp.
Notes
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