French Epicurean Peas
From Texas Cookin' (1991).
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A historical recipe
Texas Cookin' (1991).
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- 8 slices bacon 1 medium onion, chopped 2 tablespoons flour 2 20-ounce cans peas, drained 2 cups light cream 1 12-ounce jar chopped mushrooms, drained Chop bacon into 1-inch pieces.
- Fry bacon in saucepan until translucent.
- Add onion.
- Sauté until tender.
- Stir in flour.
- Add peas and cream.
- Cook until thickened, stirring occasionally.
- Add mushrooms.
- Cook until heated through.
- May substitute evaporated milk for light cream.
- Judy Adams (Mrs.
- Jim)
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Chef's knife
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Cutting board
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Wooden spoon
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Colander