Purée de Pois Frais, Dite Saint-germain
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
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 2 ingredients
- one-half oz. of salt
- four oz. of fresh butter per quart
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
Chef Wood
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- Cook the peas with just enough boiling water to cover them, and season it with one-half oz.
- of salt, and one-sixth oz.
- of sugar per quart.
- Add a lettuce and a few parsley leaves (tied together).
- When the peas are cooked, drain them;
- and reduce their cooking-liquor while they are being rubbed through a sieve.
- Work the purée with four oz.
- of fresh butter per quart, and finally add to it the cooking-liquor, reduced almost to a glaze.
Plating
Cookware for this recipe
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Saucepan
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Sieve
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Colander