Asparagus "en petit pois"


Asparagus "en petit pois"
As the name suggests, this historic recipe (see below for more details) treats asparagus like peas, Napoleonic French style: first cooked the usual way, then cut small (to look like peas), cooked again in stock, and finished with a cream and egg yolk sauce.
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Last modified on: May 2nd 2021

Keywords for this recipe:AsparagusPeasCreamEgg yolkSupperTalleyrandFouchéNapoleonRestorationBourbon
For 4 people, you will need:

Change to the quantities for: 2 people 4 people 8 people 12 people
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
31 min.11 min.42 min.
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Step by step recipe


Stage 1 - 20 min.
Asparagus "en petit pois" : Photo of step #1
Prepare and cook 800 g asparagus in a large pan of salted water until barely tender, but still slightly firm. Do not overcook.

If they are too long, cut them in half.

Stage 2 - 5 min.
Asparagus "en petit pois" : Photo of step #2
Drain, cool under running cold water, then drain again.

Stage 3 - 5 min.
Asparagus "en petit pois" : Photo of step #3
Cut the asparagus into small pieces the size of peas (obviously).

Stage 4
Asparagus "en petit pois" : Photo of step #4
Prepare all the asparagus like this, transferring the cut pieces onto a cloth to dry.

Stage 5 - 3 min.
Asparagus "en petit pois" : Photo of step #5
Put a large saucepan on medium heat and melt 30 g butter.

When hot, add the asparagus, salt, pepper and mix well.

Stage 6 - 4 min.
Asparagus "en petit pois" : Photo of step #6
Add 100 ml Vegetable stock and leave to simmer until the stock had almost completely evaporated.

Stage 7 - 1 min.
Asparagus "en petit pois" : Photo of step #7
Add i100 ml liquid cream and 2 egg yolks. Mix well.

Stage 8 - 4 min.
Asparagus "en petit pois" : Photo of step #8
Leave on low heat to thicken gently.

Stage 9
Asparagus "en petit pois" : Photo of step #9
Serve in small individual dishes.
Remarks
You can use chicken stock instead of the vegetable stock.

This recipe takes its inspiration from Jean-Claude Brisville's play "Le Souper " (The Supper), which shows a supper – possibly imagined – shared by Fouché (Napoleon's chief of police) and Talleyrand (Napoleon's crafty chief diplomat) on the eve of the restoration of the Bourbon monarchy in 1815.

Talleyrand is hosting in sumptuous style, his personal cook Antonin Carème is in the kitchen, and among the dishes on the menu is "Asperges en petits pois", for which he gives Fouché the recipe, saying it comes from a certain Monsieur de Cussy (Chief Steward of the imperial household under Napoleon, then under Louis XVIII).
It's a terrific historical drama (you can watch an extract here and test your French!), which was later made into an excellent film.

And to drink?

And to drink?
I suggest a nice Valençay, either white or red, whichever you prefer, to enter properly into the spirit of Charles-Maurice de Talleyrand-Périgord, known simply as Talleyrand.
Keeping
Should be eaten immediately.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
914 Kcal or 3,827 Kj29 gr38 gr71 gr
46 %11 %4 %11 %
Per 100 g
Energetic valueProteins CarbohydratesFats
85 Kcal or 356 Kj3 gr4 gr7 gr
4 %1 %<1 %1 %
Per person
Energetic valueProteins CarbohydratesFats
228 Kcal or 955 Kj7 gr10 gr18 gr
11 %3 %1 %3 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
How much will it cost?
  • For 4 people : 6.40 €
  • Per person : 1.60 €

Change currency:

Note : These prices are only approximate.
Source
Home made, based on Jean-Claude Brisville's play "Le Souper".
This recipe uses (among others)
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