“The great difference between the way peas are served in French and English cookery respectively is that, while we cook ours so that each pea is, so to speak, separate (and very often a separate bullet), the French cook them so that they are bound together with a sauce, although that sauce usually consists only of butter.”
Extract from French Provincial Cooking, Elizabeth David, 1977
55g (2oz) butter * 5 shallots, chopped * 455g (1lb) petit pois * 255g (9oz) iceberg lettuce heart, finely chopped * 2 fresh parsley sprigs * 1 tsp caster sugar * 125ml (4 floz) chicken stock * salt & ground black pepper
Melt the butter in a saucepan, then add the onions, stir and cook for 1 minute. Add the peas, lettuce, parsley sprigs and sugar. Pour in the stock and stir well. Cover the pan and cook over a low heat for 15 minutes, stirring a couple of times until the onions are cooked through. Remove the parsley sprigs. Season with salt and pepper. Serve.
I have collated all my favourite recipes into one book FOOD FOR ALL OCCASIONS.
This recipe comes from the section THE FRENCH CONNECTION, a selection of authentic French recipes.
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