No. 517 — Shelled Peas with Cauliflower and Dutch Sauce
English historical translation of Molokhovets recipe No. 517 from the 1901 Russian cookbook, retaining original methods and measures.
Cook the peas shelled from three Russian pounds of pods until tender, as in the general note. Drain, rinse with cold water and immediately put them in a hot saucepan containing ⅛ or ¼ Russian pound of hot butter.
Cover and shake several times to coat all the peas with butter. Use them to garnish cauliflower and serve with Dutch sauce No. 467.
The same buttered peas may also be placed on a hot platter and served with sausages, tongue, cutlets, calves' feet or young chickens.
To provide
3 Russian pounds of pea pods 1 teaspoon of baking soda 2 teaspoons of salt | ⅓–¼ Russian pound of butter, as printed 1½ Russian pounds of cauliflower Dutch sauce No. 467 |