This appellation concerns a traditional preparation of peas in the Touraine style, one of the jewels of this garden in the Loire Valley. Fresh peas (from May to July) can be recognized by their smooth, shiny pod.
Difficulty:[usr 1]
Shell the peas, do not wash them, set aside. Strip the lettuce and wash it after trimming it, drain it, cut the large leaves into a chiffonade and leave the heart whole; cut this one in half. Peel the small onions, leave them whole.
Combine these ingredients in a casserole and add the bouquet garni as well as 60 g of butter cut into pieces, 2 level teaspoons of sugar, 1 level teaspoon of salt and a few turns of the pepper mill. Pour 15 cl of cold water over everything and mix gently. Cover and bring gently to a boil. Keep simmering regularly for 30 minutes. Then remove the bouquet garni and add the rest of the fresh butter in pieces. Chop a few sprigs of chervil. Mix and serve in a hot vegetable dish.
This delicate garnish can accompany pomegranates or veal chops, pigeons or roast duck.
Source:The Regional Cuisines of France. Anjou-Touraine. Editions du Fanal.
