Green Peas, Country Style

Petit Pois Verts a la Paysanne

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Pint of Green Peas
  • 3 Small Carrots
  • ⅛ of a Head of Green and White Cabbage
  • ¼ of a Head of Lettuce
  • 2 Tablespoonfuls of Butter
  • ½ Pint of Veal or Chicken Consomme
  • Salt and Pepper to Taste
  • Parsley, Chopped


Shell the peas; take three small carrots, and one-eighth of a head of cabbage, and one-quarter head of lettuce, and cut into small, dice-shaped pieces. Put two tablespoonfuls of butter in a saucepan and let the dice-shaped Vegetables smother for about fifteen minutes over a slow fire without browning. Add the Green Peas and the Consomme, and let all cook for a half hour, stirring frequently to prevent burning. Season to taste with salt and pepper, and use a sprinkling of chopped parsley as a garnish.