Peas

Escoffier does not recommend a set length of time for cooking peas. Very sensible. In his time not only did the quality of the produce vary enormously but so did people’s tastes. The following classic dish is still served in France looking as though the peas have come from a tin. But, to be fair, the dish is related historically to methods of cooking lentils. Thus, bacon and members of its family are often included in similar recipes.