New Peas for a Meat Day

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PERIOD: France, 14th century | SOURCE: Le Ménagier de Paris | CLASS: Authentic | DESCRIPTION: A dish of peas cooked in broth (


  • 4 cups Broth
  • 1 pound Peas
  • 2 packages Parsley

Cooking Instructions

Bring peas and broth to a boil; add parsley, reduce heat and simmer until tender. The peas may then be drained or left in all or some of the broth for serving.

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