Peas boiled with a head of lettuce, parsley, salt and sugar, pressed through a sieve into a purée and stirred with 125 g butter per liter of purée plus reduced cooking stock.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 396 (falt i det fri)
A French-inspired pea purée in which a head of lettuce and parsley are boiled along for flavor – a finer variant of stewed peas that was served with meat and game dishes.
Boil the peas
Put the peas in the pot with just enough boiling water to barely cover them. Add salt, sugar, the head of lettuce and the bunch of parsley.
Strain off the stock
When the peas are tender, strain off the stock and reduce it to a small, concentrated amount.
Press the peas
Remove the parsley and press the peas through a sieve or purée press.
Finish
Stir the butter and the reduced stock into the purée, bring it to a boil and serve immediately.
Quantities for salt and sugar are estimated, "sigt" is rendered as sieve or purée press, and the method is divided into steps. The butter quantity follows the original (125 g per liter of purée).
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
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