Petits Pois de Cérons

Peas with Pork

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • 2 (10-ounce) packages of frozen peas
  • ½ pound lean pork


  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.