Petits pois à la Flamande (Green Peas, Flemish Style)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 250 grammes new carrots
- 4 décilitres freshly shelled green peas
- butter
Instructions
- Prepare 250 grammes of new carrots as for glazing.
- When they are half cooked, add 4 décilitres of freshly shelled green peas.
- Finish the cooking of the two vegetables together.
- At the last moment, off the fire, butter them.