Pea cretonnée: Pea cretonnée is a preparation of medieval cuisine, made from a puree of steamed peas sautéed in lard and to which bread crumbs soaked in milk with saffron and ginger are incorporated, then cooked poultry meat.
To finish, the dish is bound with egg yolks and served garnished with minced chicken breasts.
History: In the Middle Ages, the presence of peas was recommended in any good vegetable garden.
The storage of peas in a form...
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