Recipe or source entry
Green Peas for Garnish
Boil with due care a pint of young green peas, and having drained them free from all moisture, add a spoonful of white sauce, a pat of butter, a little pepper and salt, and a pinch of sugar; toss lightly over the fire, and use them to garnish cutlets, &c.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter02/peas-garnish.html- Legacy revision
8531e8373e9b- Source checksum
ba405f16e73675350773db592364ffd090056422ff29ad727f3f6efa4b43d0c4- Legacy text checksum
87bec7e66e02d3ba8446ee91feaa76df2cedf7e00a97b93163c33e227f519d16
Cite this page
Green Peas for Garnish. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter02/peas-garnish.html