In his strange castle where torches and candelabra are fixed to the walls by human arms, the Beast initially refuses to join Beauty at mealtimes. But as time passes and their affection grows, they dine together and enjoy dishes that were popular in the seventeenth century— when Jeanne-Marie Leprince de Beaumont wrote the most popular version of this tale—such as these lamb chops with peas.
Ingredients
- 1 lb 2 oz fresh peas
- 3½ oz spring onions
- 1¾ oz butter
- 8 lamb chops
Bechamel Sauce
- 1 oz butter
- 1 oz flour
- 16 fl oz (2 cups) milk
- Salt and pepper
- 2 tbsp crème fraîche or sour cream
- Turmeric
How to Make It
- Preheat the oven to 450°F. Shell the peas and cook them for 4–5 minutes in a large saucepan of boiling water. Wash and peel the onions and cut them into thin strips.
- Heat a 4-ounce glass of water in a large pot, add the spring onions, and let them simmer for 10 minutes, then lower the heat and add 1 oz of the butter. Continue cooking for another 15 minutes, then drain.
- Melt the remaining butter, brush it over the chops, place them in a baking dish, and cook them in the oven for 20 minutes. At the end of this time, wrap them in a sheet of aluminum foil and let them rest for 5 minutes. Meanwhile, make the béchamel sauce
- Melt the butter and, when it starts to brown, add the flour. Cook for 2 minutes, then add the milk, stirring constantly to avoid lumps. Season with salt and pepper, add the turmeric, and cook for 5 minutes on low heat, stirring.
- Add the spring onions, season with salt and pepper, and cook for 5 minutes over low heat, still stirring. Stir in the crème fraîche or sour cream. Serve the chops with the peas and sauce.
- The fact that the dishes sometimes appear and disappear from the table by themselves is just something you get used to.
