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Peas Stewed a LA Francoise

A stew of fresh peas cooked with butter, green onion, parsley, sugar, salt, consommé, cream, and egg yolk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Peas Stewed a LA Francoise

Ingredients

Directions

Stew the peas

  1. Rinse the peas and set them to stew with butter, green onion, parsley, sugar, and salt.

  2. Let them stew together for a few minutes.

  3. Add consommé when the mixture appears dry.

Finish with cream

  1. Stir in cream sauce, being careful not to add too much if serving as a second course.

  2. Before serving, mix the egg yolk with a little cream and combine.

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. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  4. Peas + parsleytop 13% of all pairs
    Smell alikemoderate
    Cooked together1,885 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  5. Peas + oniontop 13% of all pairs
    Smell alikemoderate
    Cooked together5,460 recipes

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

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

What each ingredient does

Fresh peas
Form the main body of the dish, cooked gently until tender.
Butter
Adds richness and fat that carries flavour as the peas stew.
Consommé
Supplies liquid so the peas stew moist rather than drying out.
Cream
Adds richness and a smooth, silky texture to the finished sauce.
Egg yolk
Thickens the cream sauce gently and gives it a smooth, rich body.

The step that matters

Adding the egg yolk to the cream. Egg yolk thickens when heated gently. Adding it to hot liquid too quickly can scramble it, so mix it with a little cream first and combine it off the heat or at low heat.

Swap the peas

How well each one fits the dish's main ingredients (butter, onion, parsley, sugar, cream, egg):

  1. Almondfits better
  2. Pistachiofits better
  3. Chestnutfits better
  4. Peasthe original

Fit is the average pairing score against butter, onion, parsley, sugar, cream, egg. 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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