Chapter XVIII · Vegetables and Farinaceous Products · No. 2195
2195—Purée de Pois Frais, dite Saint-Germain
Cook the peas with just enough boiling water to cover them, and season it with one-half oz. of salt, and one-sixth oz. of sugar per quart. Add a lettuce and a few parsley leaves (tied together). When the peas are cooked, drain them; and reduce their cooking-liquor while they are being rubbed through a sieve.
Work the purée with four oz. of fresh butter per quart, and finally add to it the cooking-liquor, reduced almost to a glaze.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2195, p. 657. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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