Petits Pois à la Normandie

Creamed Peas

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • 2 cups frozen peas, or 2 (10-ounce) packages
  • 2


  1. Cook peas in salted water until tender. Drain, and dry over low heat.
  2. Combine yolks, cream, and seasonings. Pour over peas. Gradually heat and stir until thickened. Do not boil. Taste and adjust the seasonings. If the sauce seems too thick, add a bit more cream; if too thin, adjust with beurre manié).