Peas. No. 1. “Petits Pois à la Française.” (Cataldi.)

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

green peas ↝ Peas, green, raw [Vegetables and Vegetable Products]
about 3 ozs. of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
about 1 pt. of good stock boiling
a bouquet of fresh mint ↝ Spearmint, fresh [Spices and Herbs]
1 onion ↝ Onions, raw [Vegetables and Vegetable Products]
2 cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
a little sugar ↝ Sugar, NFS [Sugars and honey]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (7)

Put the green peas into a stewpan with some water.
Add about 3 ozs. of butter.
Work peas and butter well up together, then strain the water off carefully, and put the stewpan over a sharp fire.
When the butter has melted (take care it does not brown) add about 1 pt. of good stock boiling.
Add a bouquet of fresh mint, 1 onion and 2 cloves.
Finish stewing the peas; take out the bouquet.
Season well with a little sugar, pepper and salt, and serve.

Original Text

Peas. No. 1. “Petits Pois à la Française.” (Cataldi.)
Put the green peas into a stewpan with some water. Add about 3 ozs. of butter. Work peas and butter well up together, then strain the water off carefully, and put the stewpan over a sharp fire. When the butter has melted (take care it does not brown) add about 1 pt. of good stock boiling. Add a bouquet of fresh mint, 1 onion and 2 cloves. Finish stewing the peas; take out the bouquet. Season well with a little sugar, pepper and salt, and serve.

Notes

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