Chapter XVIII · Vegetables and Farinaceous Products · No. 2194

2194—Petits Pois à la Menthe

Cook the peas in salted water, together with a bunch of fresh mint.

Then prepare them in the English way or “au Beurre,” and lay a few parboiled mint leaves upon them when serving.

Escoffier, A. (1907). A Guide to Modern Cookery, No. 2194, p. 657. London: William Heinemann. Translation of Le Guide Culinaire (1903).

Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →