No. 516 — Sauce of Shelled Green Peas
English historical translation of Molokhovets recipe No. 516 from the 1901 Russian cookbook, retaining original methods and measures.
Scald the shelled peas as directed in the general note, drain in a colander, rinse with cold water and transfer to an enamel saucepan.
For each Russian pound of peas add ½ tablespoon of fresh butter, two lumps of sugar and some fresh dill. Pour over enough broth to cover and stew gently until tender.
Serve with any of the ten suggested accompaniments: (1) croutons of white or sifted rye bread; (2) two roast young chickens; (3) morel mushrooms; (4) forty crayfish tails or stuffed crayfish backs, in which case add crayfish butter to the sauce; (5) fried sausages; (6) smoked eel; (7) salmon; (8) tongue; (9) cutlets or calves' feet; or (10) brains.
To provide
3–6 Russian pounds of pea pods 1½–3 spoonfuls of butter | 3–6 lumps of sugar Fresh dill |