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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This recipe is from the 1600's. The original recipe from l'Art de bien traiter (1674). The edition of Payot uses modernized spelling, that is why the text is taken from La Gastronomie au Grand Siècle p.217. Ingredients:
green peas |
bacon |
salt |
butter lettuce |
chives |
thyme |
cream |
butter |
Directions:
1. Green peas. If they are very fresh and from the first crop, pass them through the pan with half butter and half finely chopped bacon, melted but not brown.
2. Season them with very little salt and spices to prevent destroying their natural taste which is very sweet.
3. Add some blanched finely chopped hearts of butter lettuce, a little green of chives, a little thyme.
4. Above all NO water, or just one or two spoons of your best broth, because de greens themselves have enough of it (water).
5. Also remember that they have to be green, because otherwise they'll turn quite yellow through cooking.
6. Add cream as needed just before serving, stir five or six times, and serve at once to be eaten.
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