Petits Pois à l'Anglaise (Green Peas, English Fashion)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- petits pois
- salted water
- very fresh butter
Instructions
- Cook the peas rapidly in boiling salted water.
- Drain them and dry them by tossing them over a brisk fire.
- Dress them in a timbale.
- Serve rounds of very fresh butter separately.