Purée de Pois Frais, dite Saint-Germain (Fresh Pea Purée, Saint-Germain)

Ingredients

• green peas
• boiling water
• 10 grammes salt
• a pinch of sugar
• 1 lettuce
• a few parsley stalks
• 125 grammes fresh butter

Instructions

1. Cook the peas in just enough boiling water to cover them, the water salted with 10 grammes of salt and a pinch of sugar per litre.
2. Add the lettuce and the parsley stalks tied together.
3. When the peas are cooked, drain them, keeping the cooking liquid.
4. Pass the peas through the sieve, and reduce the cooking liquid meanwhile.
5. Work the purée with 125 grammes of fresh butter per litre of purée.
6. Finally add the cooking liquid, reduced almost to a glaze.