Pois Secs en Purée

Preparation info

    • Difficulty

      Medium

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

Take a pound of split peas well soaked and put them in a saucepan with lots of cold water, a few cubes of bacon, parsley, salt and pepper. Bring to the boil and keep boiling for about two hours and a half, more if necessary; they should be quite soft. When ready pour the stock into a bowl through a colander, remove the parsley and bacon, and squash the peas through a sieve. If the purée is too thick and dry, add to it some of the stock and stir well.

In another saucepan put a piece of butter the size of an egg, melt it and add your purée, stirring well. See that it is well seasoned, smooth and of a good consistency. Serve with croûtons fried in bacon fat, or as an accompaniment to cutlets or grilled sausages.