Alma Lach

Petits Pois de Cérons

Peas with Pork

Preparation info

  • Difficulty

    Easy

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

Ingredients

  • 2 (10-ounce) packages of frozen peas
  • ½ pound lean pork
  • Chunk butter
  • 12 boiling onions
  • 2 teaspoons flour
  • 1 head Boston lettuce, shredded
  • 1 bay leaf
  • 3 sprigs parsley
  • ⅛ teaspoon thyme
  • ⅛ teaspoon chervil
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • ½ cup water

Method

  1. Thaw peas. Cut pork into small pieces. Fry pork in butter with the onions until lightly browned. Add flour and stir.
  2. Add peas and balance of ingredients. Cover and simmer 30 minutes. Discard bay leaf and parsley. Taste and adjust seasonings.

© 1974 Alma Lach estate. All rights reserved.