CookEat Recipe
French-Style Peas with Egg-Yolk Sauce
Fresh peas and whole lettuce hearts gently cooked in strained young-onion broth, then bound with butter, flour and egg yolks.
Method
Steps
Step 1
Gather the ingredients: 1 litre freshly shelled peas, about 600–650 g; 2 small young onions; A few parsley stalks; 60 g butter: 30 g for onions and 30 g for thickening; About 400 ml prepared meat broth, added as needed; 10 g plain flour, a scant tablespoon; 2 small whole lettuce hearts; 2 egg yolks; Salt and black pepper.
Step 2
Halve the young onions lengthways. Put a few parsley stalks between each pair of halves, close the onions again and tie with cooking string. Melt 30 g butter in a saucepan, add the tied onions and brown gently for about 8–10 minutes.
Step 3
Add about 150 ml broth, cover and simmer for about 15–20 minutes until the onions are very soft.
Step 4
Remove the strings and parsley stalks, then press the onions and their juices through a sieve into a clean pan.
Step 5
Add the peas and two rinsed whole lettuce hearts to the strained onion broth. Season with salt and pepper and simmer gently, partly covered, for about 6–8 minutes. Add a little more broth as needed to prevent drying.
Step 6
Knead the flour into the remaining 30 g butter. At about halfway through the pea cooking time, stir small pieces of this mixture into the pan. Simmer gently for a further 6–10 minutes, at least 5 minutes after adding the flour, until the peas and lettuce are tender and the sauce lightly coats them. Add broth if it becomes too thick.
Step 7
Beat the egg yolks with about 2 tablespoons of the reserved broth. Remove the pan from the heat, stir a spoonful of hot sauce into the yolks, then stir them back into the peas. Return to low heat and stir gently until the sauce reaches 74°C and thickens slightly, without boiling hard. Serve hot with the tender lettuce hearts.
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