Petits Pois à La Française

Name: Petits Pois à La Française
Cuisine: France
Ingredients: 2 pints of shelled peas, the heart of a large lettuce, a few small pickling onions; 2 tablespoons of water; ¼ lb. of butter; 1 tablespoon of sugar, according to taste, a little salt and pepper; 1 tablespoon of sugar, according to taste, a little salt and pepper; 1 tablespoon of sugar, according to taste, a little salt and pepper; 2 pints of shelled peas, the heart of a large lettuce, a few small pickling onions; 2 pints of shelled peas, the heart of a large lettuce, a few small pickling onions

Peas à La Française

Preparation info

Difficulty
Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

For this dish it is absolutely essential that the peas should be very young, fresh and tender. However long old peas are cooked in this manner they never seem to get tender.

Ingredients

2 pints of shelled peas, the heart of a large lettuce, a few small pickling onions
1 tablespoon of sugar

Europe
France
Side dish
Gluten-free
Vegetarian
Mediterranean

Method

Put the peas in a thick saucepan or in an earthenware casserole with a close-fitting lid. Add the lettuce, the onions, carefully peeled, the sugar, butter and water, salt and pepper. Cover, bring to the boil and simmer, but not too gently, for 35 minutes till the peas are quite tender and till the liquid is greatly reduced. Put the peas on a hot dish, divide the lettuce and put