Green Peas a la Française, or French Fashion


Preparation info
    • Difficulty


Appears in

By Eliza Acton

Published 1845

  • About


  • Peas, 1 quart
  • butter, 2 oz.: 20 minutes.
  • Water to co


Throw a quart of young and freshly-shelled peas into plenty of spring water with a couple of ounces of butter, and with the hand work them together until the butter adheres well to the peas; lift them out, and drain them in a cullender; put them into a stewpan or thick saucepan without any water, and l