Summary

Ingredients

For the broth:

• 1 liter water
• 2 small onions
• 3 bay leaves
• 5 grains allspice
• 1 teaspoon vegetable stock
• 3 teaspoons salt

For the sauce:

• 50 g butter
• 50 grams flour
• 250 ml cream
• 3 teaspoons mustard, medium hot
• lemon juice
• 4 egg (s)
• 100 g peas
• salt and pepper
• 1 teaspoon sugar

Also:

• 1 kg potato (s), floury cooking
• 200 g butter
• ml milk
• salt
• nutmeg

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Instructions

1. For the stock, peel the onions and cut into large pieces. Put the bay leaves, onions, broth, allspice and salt in a saucepan with 1 liter of water. Bring to the boil briefly and then let it steep for 10 minutes. Pass through a sieve to remove the spices.
2. For the sauce, heat the butter in a saucepan, add the flour and sweat. Add one or two spoons of mustard and fry briefly. Now gradually add the stock in small quantities and stir well so that no lumps form. Repeat until the sauce is creamy. Add 1-2 spoons of mustard depending on your taste and the cream. Bring to the boil, but be careful not to burn the sauce, if necessary turn down the temperature. Season the sauce with salt and pepper and lemon juice and sugar so that it tastes sweet and sour.
3. Let the sauce cook on the lowest temperature, then add the peas. Break open the eggs and let them slide one after the other carefully into the sauce so that they don`t break and let them steep for about 10 minutes. Then stir gently with a wooden spoon. Season if necessary.
4. For the mashed potatoes, peel the potatoes and cook them in salted water until they are soft. Pouring off. Cut the butter into small pieces and add to the hot potatoes. Then pound until there are no more coarse pieces. Slowly add the milk, stirring constantly, until it is slightly firm. Season to taste with nutmeg and salt.