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thick peas pottage - a tudor recipe
WHAT YOU WILL NEED
1oz ( 25g ) fresh breadcrumbs
1 egg yolk
1tsp (5ml) chopped parsley
1tsp (5ml) salt
1/2 tsp (2.5ml) ground ginger a pinch of saffron
1/2 pt (275ml) milk
12oz (350g) cooked peas,or 19oz (525g) can peas
HOW TO MAKE IT
Beat together the breadcrumbs, egg yolk, parsley, salt, ginger and saffron. Bring the milk almost to the boil, pour in the peas and the breadcrumb mixture, then bring the boil over a low heat,stirring continusly. This thick peas pottage can be used as a quickly made and very substantial warming soup, or it may be served as a vegetable, making a exellent accompliment to fish dishes.
1oz ( 25g ) fresh breadcrumbs
1 egg yolk
1tsp (5ml) chopped parsley
1tsp (5ml) salt
1/2 tsp (2.5ml) ground ginger a pinch of saffron
1/2 pt (275ml) milk
12oz (350g) cooked peas,or 19oz (525g) can peas
HOW TO MAKE IT
Beat together the breadcrumbs, egg yolk, parsley, salt, ginger and saffron. Bring the milk almost to the boil, pour in the peas and the breadcrumb mixture, then bring the boil over a low heat,stirring continusly. This thick peas pottage can be used as a quickly made and very substantial warming soup, or it may be served as a vegetable, making a exellent accompliment to fish dishes.
