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📝 Description
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🥘 Ingredients
2 quarts of green peas, 3 oz. of fresh butter, a bunch of parsley, 6 green onions, flour, a small lump of sugar, 1/2 teaspoonful of salt, a teaspoonful of flour.
👨🍳 Method
Shell sufficient fresh-gathered peas to fill 2 quarts; put them into cold water, with the above proportion of butter, and stir them about until they are well covered with the butter; drain them in a colander, and put them in a stewpan, with the parsley and onions; dredge over them a little flour, stir the peas well, and moisten them with boiling water; boil them quickly over a large fire for 20 minutes, or until there is no liquor remaining. Dip a small lump of sugar into some water, that it may soon melt; put it with the peas, to which add 1/2 teaspoonful of salt. Take a piece of butter the size of a walnut, work it together with a teaspoonful of flour; and add this to the peas, which should be boiling when it is put in. Keep shaking the stewpan, and, when the peas are nicely thickened, dress them high in the dish, and serve.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried making Green Peas A La Francaise this week, and I was immediately struck by the technique of coating the peas in butter before cooking. It seemed like an odd step, but it turned out to be a brilliant way to infuse the peas with rich, savory flavor from the get-go. I found that the butter also helped to prevent the peas from sticking to the pan, making the cooking process much smoother. This recipe is perfect for the weeknight cook who wants to elevate a simple side dish with a touch of vintage charm. The combination of fresh parsley, green onions, and a hint of sugar creates a delightful balance of flavors. I was particularly pleased with how the flour and butter mixture thickened the peas into a luscious, velvety consistency. It's a comforting dish that feels both familiar and special. If you're looking for a new way to enjoy green peas, this is a technique worth mastering.
