62. GREEN PEAS WITH BUTTER.--When peas are young and tender, no more appetizing way to prepare them can be found than to boil them and then serve them with butter.
Select fresh green peas with full pods, wash in cold water, and remove the peas from the shells. Put to cook in enough boiling salted water to cover well, and cook until tender. Pour off all but a small amount of the water, using the part poured off for making soup or sauce. Add 1 tablespoonful of butter for each four persons to be served, and season with additional salt if necessary and a dash of pepper. Serve hot.
63. GREEN PEAS ENGLISH STYLE.--If the flavor of mint is agreeable, green peas prepared English style will undoubtedly find favor. Cook them as for green peas with butter, but, at the time the butter is added, add 1 tablespoonful of finely chopped fresh mint. Season with additional salt, if necessary, and pepper, allow all to simmer together for a few minutes, and serve.
64. CREAMED PEAS.--A cream sauce adds considerable food value and flavor to green peas. Peas prepared in this way may be served plain, but they can be made very attractive by serving them in croustades, as shown in Fig. 13. As already learned, croustades are cases made from large pieces of bread that are cut any desired shape, hollowed out, and then toasted in a hot oven or on a broiler or fried in deep fat until crisp.
CREAMED PEAS
(
Sufficient to Serve Six
)
- 2 c. shelled green peas
- 2 Tb. butter
- 2 Tb. flour
- 1/2 tsp. salt
- Dash of pepper
- 1/2 c. water from peas
- 1/2 c. milk