Petits Pois

Peas

Method

Take a pound of young small peas, put in a saucepan a tumblerful of water, a pinch of salt, the heart of a lettuce, two small onions and a piece of butter the size of a walnut. Bring to the boil, put in the peas and boil in an open saucepan on a quick fire. When cooked, remove the onions and lettuce and leave only a little juice; add half a tablespoonful of sugar, a little more butter, bring to the boil once and serve.

1 Aubergine is that dark, purple vegetable, the correct English name of it being, I am told, “egg plant,” anyhow, to be found at all decent greengrocers when in season.