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Purée de Pois Verts.—Purée of Green Peas

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France

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

Ingredients 5 ingredients

  1. Water
  2. a handful of parsley leaves
  3. Salt
  4. a pound of butter
  5. Stock
Contains Milk Read from the ingredients, not verified. Check labels.

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.
  • 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. The following receipts for purées should, in strictness, be arranged with the Entremets ;
  2. but as a knowledge of them is requisite in the preparation of soups, we have thought it better to insert them in this place.
  3. Take a pint and a half of green peas aud boil them in water, adding a quarter of a pound of butter, and mixing the whole well together;
  4. then pour off the water, and strain the peas through a coarse sieve;
  5. next, put them in a saucepan, over rather a slow fire, adding a handful of parsley leaves, and a few young chives;
  6. shake the pan over the fire for a quarter of an hour;
  7. throw in a little salt, and half a large wooden spoonful of consommé or stock.
  8. Boik now, on a more gentle fire, for about three quarters of an hour, taking care to keep your stewpan covered.
  9. Next, bruise the peas in a mortar, and strain them through a fine Sieve, using a sufficient quantity of cold stock, or cullis, for _ this purpose.
  10. When you have strained over your purée, put it into a saucepan, and heat it before use.

Plating

Cookware for this recipe

  • Saucepan
  • Mortar and pestle
  • Chef's knife
  • Wooden spoon
  • Sieve