Ingredients
1 no ingredients
Directions
2 TB butter
1/2 c finely chopped onions
3/4 c chicken stock
2 c green peas
1/2 c finely chopped fresh
: parsley
1/4 c finely chopped fresh
: coriander(cilantro)
1/2 ts sugar
: Salt
: freshly ground black pepper
1/4 lb garlic-seasoned pork sausage
: cut in thin
: strips
4 egga
In a heavy 10 in skillet, melt the butter over moderate heat. When
the foam has almost subsided, add the onions, and, stirring
frequently, cook for eight to ten minutes, until golden. tir in the
stock, peas, parsley, coriander, sugar, 1/4 teaspoon of salt and a
few grindings of pepper, and overlap the sausage slices around the
edge of the pan in a circle. Bring to a boil over high heat, then
reduce the heat to low, cover and simmer for five minutes. Break the
eggs into the skillet, keeping them well apart. Sprinkle the eggs
lightly with salt and pepper. Cover and cook for three or four
minutes, until the egg whites are set. Serve at once.
Recipe By :
From: Cd
~0800
Servings: 2 servings
Portuguese Eggs With Peas Recipe brought to you by Recipe Ideas
Categories: Egg; Vegetable
The History of Recipes
Written recipes as a concept can be tracked back into ancient history, in truth as far back as the ancient Egyptians, and possibly even further. Interesting though that is, sadly, these ancient records were just simple pictorial instructions for food preparation.
Progressing into The time of the roman empire around 25BC a man called Apicius created a number of scripts which described recipes cooked by his fellow Romans. In his scrolls, he describes how the meals were separated into starters, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also recounts how the ancient cooks were skilled in the use of many herbs and spices, including a few that will be familiar to modern cooks for example bay, fennel and asafoetida. Over the following few centuries, the rich families of the West tried to offer the most exotic meals, and consequentially chefs and their recipes were at a premium. However, it was during the 1800s that cooking and recipe publications became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to collating, verifying, and publishing recipes of the day. By the arrival of the twentieth century, cooking publications were starting to become popular mostly due to better eduction, more spare time and having more disposable income. |
We hope you enjoy this Portuguese Eggs With Peas recipe.
