Petits Pois au Beurre (Green Peas in Butter)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- petits pois
- a pinch of powdered sugar
- 125 grammes butter
Instructions
- As soon as the peas are cooked, drain them and toss them over a brisk fire to dry them.
- Season them with a pinch of powdered sugar.
- Off the fire, bind them with butter, allowing 125 grammes of butter per litre of peas.