Purée of 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 coked with spring onions and mint that are pureed and finished with butter and meat glaze. The full recipe is presented here and I hope you enjoy this classic British version of: Purée of Green Peas for Garnish.
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This is a classic recipe for a Victorian version of Purée 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. 109.—PURéE OF GREEN PEAS FOR GARNISH.
Boil a pint of green peas with some mint and a few spring onions; and when they are done, drain off the water; bruise them in a mortar, rub them through a hair sieve, and having placed this pulp in a small stewpan, with a pat of butter, a bit of glaze, a little pepper and salt, and a pinch of sugar; stir altogether over the fire until quite hot, and pile up the purée in the centre of cutlets, &c.
Modern Redaction
Ingredients:
350g green peas
2 spring onions, chopped
1 tbsp mint leaves, shredded
1 1/2 tsp butter
1 tsp meat glaze, as made in the economy of second stocks or broth recipe
salt and freshly-ground black pepper, to taste
pinch of sugar
Method:
Bring a pan of water to a boil then add the peas, spring onions and mint. Return to a boil and cook for about 15 minutes, or until the peas are tender. Drain the peas then purée in a blender.
Scrape the resultant purée into a small pan and stir in the butter and meat glaze. Season to taste with the salt, black pepper and sugar then allow to heat through and use as a garnish for cutlets, steaks or fish fillets.
