Potage italienische Art (17. Jhd)

2014

Zutaten

Grüne Erbsen
Schinken
Petersilie
Anissamen
Brühe

Anweisungen

Koche grüne Erbsen in kräftiger Brühe und geräuchertem in Streifen geschnittenem Schinken. Zu den gekochten Erbsen etwas gehackte Petersilie, Pfeffer und Anissamen geben und einige der Erbsen zerdrücken um die Brühe anzudicken Potage in the Italian Fashion PERIOD: England, 17th century | SOURCE: The English and French Cook, 1674 | CLASS: Authentic DESCRIPTION: A recipe for peas porridge, seasoned with anise Potage in the Italian Fashion. Boil green Pease with some strong broth and interlarded Bacon cut into slices, the Pease being boil'd, put to them some chopped Parsley, Pepper, Anniseed, and strain some of the Pease to thicken the broth, give it a walm, and serve it on Sippets with boiled Chickens, Pigeons, Kids or Lambs-heads, Mutton, Duck, Mallard, or any Poultry; for variety thicken the broth with Eggs.

Autor

Regina Werner