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. Remove the strings and parsley stalks, then press the onions and their juices through a sieve into a clean pan.
Step 4
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 5
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 6
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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