Purée of Peas with Sausages

Name: Purée of Peas with Sausages
Yield: Serves 4 to 6
Ingredients: 6 tablespoons dry white wine; 2 tablespoons olive oil; 1 pound sausages; freshly ground black pepper; butter; ¼ pound bacon, in one piece; ¼ pint hot milk; bouquet garni (2 sprigs parsley, 2 sprigs thyme, 1 stalk celery, 1 bay, leaf); 2 cloves; salt; 2 Spanish onions; 1 pound split peas

Preparation info

Serves
4 to 6

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

About

Ingredients

1 pound split peas
salt
2 Spanish onions
2

Main course

Method

Place split peas in a large saucepan. Fill pan with water and bring gently to a boil. Remove saucepan from heat and let peas soak in hot water for 1 hour.

Drain peas, and cook in salted water with onions, cloves, bouquet garni and bacon until tender.

When cooked, drain. Remove onions, cloves, bouquet garni and bacon. (Bacon may be served at another meal.)