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Peas a LA Bourgeoise

A sautéed cabbage or endive dish with peas, flavored with clarified butter and green onions.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Cabbage and onion match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 3,001 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Peas a LA Bourgeoise

Ingredients

Directions

Prepare

  1. Cut the lettuce or endive into squares and wash them thoroughly.

  2. Chop the green onions.

Cook

  1. Heat clarified butter over medium heat in a pan and fry the onions until golden brown.

  2. Add the washed lettuce or endive to the pan and stew gently until cooked.

  3. Drain the mixture in a sieve.

  4. Combine the drained vegetables with the peas and stew together until heated through.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cabbage + oniontop 7% of all pairs
    Smell alikestrong
    Cooked together3,001 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Cabbage + peastop 12% of all pairs
    Smell alikemoderate
    Cooked together392 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Onion + peastop 13% of all pairs
    Smell alikemoderate
    Cooked together5,460 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Onion + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Butter + peastop 16% of all pairs
    Smell alikemoderate
    Cooked together4,887 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Cabbage lettuce or endive
Forms the main body of the dish and wilts into a tender, moist mass when stewed.
Clarified butter
Fat for frying the onions, adding richness and allowing browning without burning.
Green onions
Fried until golden to add sweetness and savory aroma to the base.
Peas
Add sweetness and a tender texture, stewed together with the greens until heated through.

The step that matters

Stewing the lettuce or endive until cooked. Greens hold a lot of water, so stewing gently over low-to-medium heat lets them soften and release moisture slowly. Stewing too hard can scorch the butter and onions and leave the leaves tough or watery.

Swap the peas

How well each one fits the dish's main ingredients (cabbage, onion, butter):

  1. Sesamefits better
  2. Beansfits better
  3. Chestnutfits better
  4. Peasthe original

Fit is the average pairing score against cabbage, onion, butter. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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