(2741). Green Peas - Mangetout - A La Eleurette (Petits Pois Mangetout A La Fleurette)

These are prepared with "mangetout" peas, a species of very tender peas, the pods of which are eaten as well as the contents, String the threads on both sides of the pod from some "mangetout" peas after they are partly cooked; drain and put them in a saucepan with some fresh cream; let simmer until the peas are entirely cooked, and just when serving season with salt, a little sugar, finely cut-up chives and a dash of vinegar. They can be thickened with egg-yolks, cream and fresh butter just before serving.

(2742). Green Peas, English Style, And Puree Of Green Peas (Petits Pois A L'Anglaise Et Puree De Pois Verts)

Boil some green peas in an untinned copper vessel containing boiling salted water and a few-mint leaves; when cooked, drain and place them in a sautoir with salt, sugar and fresh butter, divided in small pats, mixing it into the peas without stirring them. Dress in a vegetable dish and lay small bits of butter on top.

Puree Of Green Peas

To obtain a puree pound the cooked and drained peas in a mortar, adding some very thick bechamel (No. 409); season with salt, and sugar, press through a fine sieve, and return to the saucepan to boil; stir in some fine butter at the last moment.

(2743). Green Peas, French Style (Petits Pois A La Francaise)

Put one pint of fresh-shelled green peas into a saucepan with a little cold water, stirring in a piece of butter; add salt and a bunch of parsley; cook with the lid on. When sufficiently done and the liquid reduced add a small piece of kneaded butter (No. 579); then take from the fire and finish by incorporating a large piece of butter divided in small bits. The peas should be well buttered and thickened so that the liquid be entirely absorbed.

With Sugar

Prepare them exactly the same, only adding a pinch of powdered sugar.

(2744). Green Peas, Housekeeper's Style (Petits Pois A La Menagere)

Take half a pound of lean unsmoked bacon cut in quarter-inch squares; blanch, drain and put them into a saucepan with four ounces of butter; fry the bacon colorless, then add a spoonful of flour and when this begins to brown moisten with a quart of stock (No. 194a); add three quarts of shelled fresh peas, a bunch of parsley and three green onions. When the peas are done remove the parsley and onion, drain oft the stock, thicken it with a little kneaded butter ( No. 579) and pass it through a sieve; put it back with the peas, boil both together again and remove from the fire; thicken with egg-yolks diluted in cream, at the same time incorporating a piece of fresh butter.

(2745). Green Peas, Parisian Style - Small (Petits Pois Fins A La Parisienne)

Cook some small green peas in a pan or small copper vessel with salted water, a large green onion and a bunch of parsley; as soon as done, take out the parsley and onion, drain through a colander without refreshing and put the peas into a sautoir with a pinch of sugar and nutmeg, thickening with a little veloute sauce (No. 415); take the peas from the fire, toss well and dress in a vegetable dish, garnishing around with puff paste croutons.

(2746). Green Peas With Braised Lettuces (Petits Pois Aux Laitues Braisees)

Blanch and braise fifteen lettuce heads; drain them to pare, fold and trim evenly; put them back into the sautoir and pour over a few spoonfuls of half-glaze (No. 400) so as to be able to heat them up. At the last moment dress them in a circle on a dish, alternating each one with a thin bread-crumb crust fried in butter and then glazed with a brush. In the hollow of the circle dress a garnishing of small green peas cooked in salted water and simply finished with a piece of fresh butter.

(2747). Green Peas With Shredded Lettuces (Petits Pois Aux Laitues Ciselees)

Put a pound and a half of fresh green peas, recently shelled, into a saucepan with two tender lettuce heads shredded up coarsely, one small onion, a bunch of parsley, salt, a pinch of sugar and sufficient cold water to reach to about their height; cover the saucepan and cook for twenty to twenty-five minutes on a hot fire. Suppress the parsley and onion, thicken the liquid with a small piece of butter kneaded with flour (No. 579), and finish off the fire with a lump of fresh butter divided in small pats.