CookEat Recipe
Pea Purée with Vermicelli
Documentary adaptation of printed No1598; source timings are guides, with actual output and safe endpoints to be measured. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1598. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Limites : Documentary adaptation using the stated inputs and method. Actual trimmed mass, losses, texture, finished yield and portions remain unmeasured; historical times are guides, not measurements of the finished food.
Method
Steps
Step 1
Prepare No 142 ONCE: Boil the split green peas in ample water for the printed two minutes and drain. Put them into a large saucepan with about 2.84 L fresh cold water, the measured salt, white pepper and sugar; cover and bring to a boil.
Step 2
Prepare No 142 ONCE: Finely chop the carrot, onion, leek, parsley, raw ham, celery, chives, chervil and garlic. In a separate pan, brown them lightly in about 28 g butter, mixing gently. Add to the peas with two French-bread slices about 1.3 cm thick. Cover and simmer slowly for the printed ninety minutes, until the split peas are very soft.
Step 3
Prepare No 142 ONCE: Press the soup through a fine sieve or food mill into a clean saucepan, skim if needed and bring back to a boil. In a clean bowl mix the cream with two yolks; temper with some hot soup, then stir the mixture into the pan with about 14 g butter. Over gentle heat and while stirring, measure 74°C for the egg-enriched soup; remove from heat before it boils.
Step 4
Prepare No 142 ONCE: Add three tablespoons already-cooked whole green peas to the actual hot soup and reserve it for the vermicelli; do not serve plain No 142 separately. Refrigerate any surplus promptly.
Step 5
Crack FOUR OUNCES vermicelli and boil in separate ONE PINT water with HALF TSP salt for source FIFTEEN MINUTES; drain thoroughly.
Step 6
Add only the drained pasta to the actual hot No 142 St. Germain pea purée just made. Bring soup to boil for source FIVE MINUTES, measure actual recovered volume and serve in tureen.
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