Recipe or source entry
Peas a la Francaise
These must be prepared as above, omitting the lettuce; stew them in the same manner, and when done, add a little light-coloured glaze, and finish with two ounces of kneaded butter and flour, with a little more sugar than in the foregoing case.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter16/peas-francaise.html- Legacy revision
8531e8373e9b- Source checksum
31d7e96c503b01abef4a47389780562ad5870251eed71a1c3307704b955bb5ba- Legacy text checksum
e1dcde6af8de840608aa9b3c705744c6a19c4ecaee6949753a825699d221646d
Cite this page
Peas a la Francaise. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter16/peas-francaise.html