Green Peas for Garnish is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic garnish or accompaniment of green peas that are boiled until tender and served in white sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Green Peas for Garnish.
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This is a classic recipe for a Victorian version of Green Peas for Garnish that's derived from the chef, Charles Elmé's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 107.—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.
Modern Redaction
Ingredients:
350g green peas
1 tbsp white sauce
1 1/2 tsp butter
salt and freshly-ground black pepper, to taste
pinch of sugar
Method:
Bring a pan of lightly-salted water to a boil, add the peas and cook for about 10 minutes, or until tender. Drain well then transfer to a small pan and mix in the white sauce and butter.
Season to taste then toss gently over low heat until warmed through. Serve as a garnish for cutlets, steaks or fish fillets.
