Petits Pois à la Normandie

Name: Petits Pois à la Normandie (Creamed Peas)
Cuisine: French
Ingredients: Pepper and nutmeg to season; 2 yolks; 1¼ cups whipping cream; ¼ teaspoon salt; 2 cups frozen peas, or 2 (10-ounce) packages

Creamed Peas

Preparation info

Difficulty
Easy

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Ingredients

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

Europe
France
Normandie
Side dish
Mediterranean
Vegetarian

Method

Cook peas in salted water until tender. Drain, and dry over low heat.
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).