When it comes to cooking peas Chef Auguste Escoffier said it best: “Whatever the treatment to which peas are to be subjected, always take them very green and freshly gathered, and shell them only at the last minute. Peas are one of the vegetables most pone to lose their quality through want of care. If prepared with care, the delicacy of their flavor is incomparable; but the slightest neglect on the part of the cook makes them savorless and commonplace.”
Béchamel is one of the classic mother sauces. There is some debate about who created this lovely creamy sauce, which contains milk and not cream. Most likely, it was the invention of by Chef Francois Pierre de la Varenne (1615-1678), court chef during King Louis XIV’s (1643-1715) who dedicated it to Louis de Bechameil as a compliment.