French peas and lettuce
Lots of butter, fresh cream and egg yolk - just the way things used to be done in the old days in the Loire Valley in France. This recipe must be tried, if only once in a lifetime.
Ingredients
- ½ lb unsalted butter, diced
- 3 bay leaves
- 1 curly lettuce or Boston, washed
- 2 oz ham
- 4 cups small shelled peas
- salt and white pepper
- ½ cup crème fraîche or heavy cream
- 1 egg yolk
- 2 Tbsp classic fine herbs
- 1 pinch sugar
Method
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1
Put half the butter and the bay leaves in a heavy pan.
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2
Tear lettuce leaves and put them in the pan. Spread diced ham, peas and remaining butter evenly. Salt and pepper to taste (remember the ham is already salty).
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3
Cover and cook on low heat. (Heating slowly allows the lettuce to yield enough water in which the peas will simmer. Check regularly and shake the pan gently if necessary - resist the temptation to stir.)
-
4
Meanwhile, beat all remaining ingredients together in a bowl. When peas are cooked (15-20 minutes), pour cream mixture all over. Shake gently so that cooking juices mix well with the thick cream. Remove from heat as soon as it begins to boil. Serve.
