Pois à la Paysanne (Peas, Peasant Fashion)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- large
- the elements of Petits pois à la Française
- beurre manié of 30 grammes butter and 10 grammes flour
Instructions
- Take large, very fresh peas and set them to cook as for the Petits pois à la Française, but with the lettuce shredded in among them and the onions cut in four.
- At the moment of serving, bind them with a beurre manié made of 30 grammes of butter and 10 grammes of flour per litre of peas.