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Petits Pois a la Française

A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).

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A historical recipe

A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 6 ingredients

  1. one quart of freshly-shelled peas
  2. four oz. of butter
  3. one-third oz. of salt
  4. two-thirds oz. of loaf-sugar
  5. three tablespoonfuls of water
  6. twelve small onions

Cook safely

  • 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

  1. Take a saucepan, of a size a little larger than would be necessary to just hold the following products, and put into it one quart of freshly-shelled peas;
  2. a faggot containing the heart of a lettuce, two sprays of parsley, and two of chervil;
  3. twelve small onions, four oz.
  4. of butter, one-third oz.
  5. of salt, and two-thirds oz.
  6. of loaf-sugar.
  7. Mix the whole together until it forms a compact mass, and place in the cool until ready for cooking.
  8. Add three tablespoonfuls of water, when about to cook the peas, and cook gently with lid on.
  9. When about to serve, withdraw the faggot;
  10. cisel the lettuce;
  11. add it to the peas, and cohere the whole with butter, away from the fire.
  12. N.B.—Raw, ciseled lettuce may be added to the peas;
  13. but, as various tastes must be allowed for, it is better to insert the lettuce whole, and to mix it with the peas afterwards, if it be so desired.
  14. The lettuce may also be quartered and laid on the peas without being mixed with them.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
Source Public domain in the USA
Credit

From A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Digitised by Project Gutenberg, eBook #71395 (https://www.gutenberg.org/ebooks/71395). Public domain in the USA; its status may differ elsewhere.

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.