SC - SC: pea recipe

Sun Jan 31 20:31:54 PST 1999

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hi all from Anne-Marie

Heres my recipe for cretonne. OUTSTANDING stuff!!! pretty, light green in
color
and wonderfully fresh in taste. We made large batches a head of time and
reheated in a large double boiler set up to prevent scorching. Oh, and if=
 you
do it in an aluminum pot, it will have the unfortunate taste of tin foil :P.

NEW PEAS (le Menagier M-13, c. 1395)
When you have New Peas, sometimes they are cooked on meat day both in meat
stock and with ground parsley, to make green soup, and this is on a meat=
 day:
and on a fish day, you cook them in milk, with ginger and saffron in them;=
 and
sometimes "a la cretonn=E9e" of which I shall speak later.
With all these peas, whether new or old, you can force them though a sieve,=
 or
a fine or horsehair mesh; but the old peas must be yellowed with ground
saffron
of which the water may be put to boil with the pease and the saffron itself
with the liquid from the peas.

CRETONN=C9E (le Menagier M-19, c. 1395)
Cretonn=E9e of New peas or new beans. Cook them almost to a pur=E9e, then=
 remove
from the liquid and take fresh cow's milk and tell her who sells it to you
that
she will be in trouble if she has added water to it, for very often they
extend
their milk thus, and if it is not quite fresh or has water in it, it will
turn.
And first boil this milk before you put anything in it, or it still could
turn;
then first grind ginger to give appetite, and saffron to yellow; it is said
that if you want to make a liaison with egg yolks poured gently in from=
 above,
these yolks will yellow it enough and also make the liaison, but milk=
 curdles
quicker with egg-yolks than with a liaison of bread and with saffron to=
 color
it. And for this purpose, if you use bread, it should be white unleavened
bread, and moisten it in a bowl with milk or meat stock, then grind and put=
 it
through a sieve; and when your bread is sieved and your spices have not been
sieved, put it all to boil with your peas; and when it is all cooked, then=
 add
your milk and saffron. You can make still another liaison, which is the same
peas or beans ground then strained; use whichever you please.

2 cups frozen peas
1 cup whole milk
1/2 slice day old white unleavened pita bread
1 T chopped Italian parsley
1 tsp. ginger
1 pinch saffron
salt to taste

Boil the peas i in the milk until tender. In a cuisinart, pur=E9e the milk,
bread, spices and all but 1/2 cup of the cooked peas. Put back in the
saucepan,
and add back the reserved peas. Heat gently until warmed through, adjusting
salt to taste.
Serves 4 (1/2 cup of pea soup per person)

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<html>
hi all from Anne-Marie 
 
Heres my recipe for cretonne. OUTSTANDING stuff!!! pretty, light green in
color and wonderfully fresh in taste. We made large batches a head of
time and reheated in a large double boiler set up to prevent scorching.
Oh, and if you do it in an aluminum pot, it will have the unfortunate
taste of tin foil :P. 
 
all rights reserved, no reproduction without permission, etc etc etc.
Enjoy! 
 
NEW PEAS (le Menagier M-13, c.
1395) 
When you have New Peas, sometimes they are cooked on meat day both in
meat stock and with ground parsley, to make green soup, and this is on a
meat day: and on a fish day, you cook them in milk, with ginger and
saffron in them; and sometimes &quot;a la cretonn=E9e&quot; of which I
shall speak later. 
With all these peas, whether new or old, you can force them though a
sieve, or a fine or horsehair mesh; but the old peas must be yellowed
with ground saffron of which the water may be put to boil with the pease
and the saffron itself with the liquid from the peas. 
 
CRETONN=C9E (le Menagier M-19, c. 1395) 
Cretonn=E9e of New peas or new beans. Cook them almost to a pur=E9e, then
remove from the liquid and take fresh cow's milk and tell her who sells
it to you that she will be in trouble if she has added water to it, for
very often they extend their milk thus, and if it is not quite fresh or
has water in it, it will turn. And first boil this milk before you put
anything in it, or it still could turn; then first grind ginger to give
appetite, and saffron to yellow; it is said that if you want to make a
liaison with egg yolks poured gently in from above, these yolks will
yellow it enough and also make the liaison, but milk curdles quicker with
egg-yolks than with a liaison of bread and with saffron to color it. And
for this purpose, if you use bread, it should be white unleavened bread,
and moisten it in a bowl with milk or meat stock, then grind and put it
through a sieve; and when your bread is sieved and your spices have not
been sieved, put it all to boil with your peas; and when it is all
cooked, then add your milk and saffron. You can make still another
liaison, which is the same peas or beans ground then strained; use
whichever you please. 
 
2 cups frozen peas 
1 cup whole milk 
1/2 slice day old white unleavened pita bread 
1 T chopped Italian parsley 
1 tsp. ginger 
1 pinch saffron 
salt to taste 
 
Boil the peas i in the milk until tender. In a cuisinart, pur=E9e the milk,
bread, spices and all but 1/2 cup of the cooked peas. Put back in the
saucepan, and add back the reserved peas. Heat gently until warmed
through, adjusting salt to taste. 
Serves 4 (1/2 cup of pea soup per person) 
 
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