2898 “Worms” from dried white peas*

Chervjachki iz sushonago, belago gorokha


Boil 2 lbs, or 4 glasses, ordinary peas, drain, and let them dry slightly. While still hot, rub the peas through a coarse sieve directly onto a platter. Add salt and pour on mustard sauce with green onions and pepper.

*This dish strikes me as a savory poor cousin to the French dessert called Mont-blanc, which is chestnut purée topped with crème Chantilly. Often, but not always, the “mountain” is formed by pressing the cooked chestnuts through a ricer directly onto the serving platter.