600 g split peas
1 small onion
bouquet garni
salt and pepper
1/2 stick (2 oz) 50 g butter or margarine
2 eggs
1 small onion
bouquet garni
salt and pepper
1/2 stick (2 oz) 50 g butter or margarine
2 eggs
method
1. Soak the peas overnight.
2. Drain, put into a pan, and cover with fresh cold water.
3. Skin the onion and add to the pan with the bouquet garni and seasoning.
4. Cover and simmer the peas slowly for about 2 - 2 1/2 hours or until they are tender.
5. Drain thoroughly and sieve or process in an electric blender.
6. Cut the fat into small pieces, beat the eggs until liquid, and add both to the pea puree with the seasoning.
7. Beat well together.
8. Place the mixture in a floured cloth and tie tightly.
9. Simmer gently in boiling salted water for 1 hour.
10. Remove from the pan, take out of the cloth, and serve very hot.
11. Serve with sausages or pickled pork
2. Drain, put into a pan, and cover with fresh cold water.
3. Skin the onion and add to the pan with the bouquet garni and seasoning.
4. Cover and simmer the peas slowly for about 2 - 2 1/2 hours or until they are tender.
5. Drain thoroughly and sieve or process in an electric blender.
6. Cut the fat into small pieces, beat the eggs until liquid, and add both to the pea puree with the seasoning.
7. Beat well together.
8. Place the mixture in a floured cloth and tie tightly.
9. Simmer gently in boiling salted water for 1 hour.
10. Remove from the pan, take out of the cloth, and serve very hot.
11. Serve with sausages or pickled pork
serving amount
serves 6
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