CookEat Recipe

Split Pea Purée for Garnishing

Name: Split Pea Purée for Garnishing
Ingredients: 1 Pint Dried split green pea — ONE source PINT DRY split GREEN peas before parboiling; bulkmeasure, no gramconversion orfinishedvolume.; 1 Quart Water — FIRST quart boiling water for FIVE-minute parboil, discarded after draining.; 1 Quart Water — NEW SECOND quart water for the retained pea/bone cook, distinct from discardedparboilwater.; 1 Carrot — Carrot, sliced; 1 Onion — Onion, sliced; 1 Leek — Leek, sliced; 1 Branch Celery — Celery, sliced; source unit: branch; 2 Branch Parsley — Parsley; source unit: branch; 1 clove Garlic — Small garlic clove, editorial bean; 0.5 Pound Raw ham bone — RAW ham bones, removed before service; source unit: pound; 1 Teaspoon Salt — Salt; source unit: teaspoon; 0.5 Teaspoon White pepper — White pepper; source unit: teaspoon; 0.5 Ounce Butter — Butter for final purée; source unit: ounce

Sieved green split-pea purée with ham-bone stock and butter, intended as a garnish. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1473. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use food-purpose dry split green peas and raw ham bones. Keep the discarded parboil quart separate from the new cooking quart. Continue the covered boil and oven route until peas are tender and stock cooked; remove all bones and fragments before sieving. Finish the actual puree with butter and use as required, without a fixed later-recipe allocation. Limites : Dry bulk pea mass, bone stock strength, oven heat, tenderness, sieve loss and finished quantity remain unmeasured. No croquette ratio, garnish amount or diner yield is assigned.

Type: Base preparation

By Alexander Filippini · Posted Sep 29, 2026

Method

Steps

Step 1
Plunge ONE PINT DRY split green peas into the FIRST ONE QUART boiling water for FIVE minutes. Drain and DISCARD that water.
Step 2
Return the SAME peas to the pan with a NEW SECOND ONE QUART water, ONE sliced carrot, ONE sliced onion, ONE sliced leek, ONE sliced celery branch, TWO parsley branches, ONE small garlic clove and HALF POUND RAW ham bones. Season with ONE teaspoon salt and HALF teaspoon white pepper, cover and boil FIFTEEN minutes.
Step 3
Place in the oven for the NINETY-minute source guide, maintaining the existing sustained cooking route until the peas are tender and stock cooked. Oven temperature and actual outcome remain unspecified by the source.
Step 4
Lift out ALL ham bones and fragments. Press the WHOLE actual puree through a sieve into a basin, return to a saucepan and add HALF ounce butter. Stir while heating FIVE minutes; remove and use as required. Do not add broth, milk or a later recipe allocation.

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