Buttered peas 1 (Petits pois frais à l'Anglaise) from Mastering the Art of French Cooking, Volume One (page 462) by Julia Child and Louisette Bertholle and Simone Beck

  • butter
  • peas
  • Serves : 6

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Chicken simmered with cream and onions (Fondue de poulet à la crème); Chicken breasts sautéed in butter (Suprèmes de volaille à brun); Beef sauté with cream and mushroom sauce (Sauté de boeuf à la Parisienne)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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