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Green Peas in Cream
- Serves
4
- Difficulty
Easy
Published 1980
Fresh garden peas are much to be preferred for this eighteenth-century recipe from Weybridge but it is also a very good way of serving frozen peas.
This dish can be served as a starting course with hot toast. It is also excellent served with roast meat or with fish.
Ingredients
1 lb ½ kg 2 lb 1
Method
Put all the ingredients except the cream into a saucepan, placing the lump of butter and flour in the centre of the peas and the herbs on the top. Pour on
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