Petits Pois a la Française

Preparation info

    • Difficulty

      Easy

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

Take some peas, as small as possible, and put them in a saucepan with half a dozen button onions, the heart of a lettuce cut in four quarters, a bouquet of parsley, chervil and savory, a pinch of salt, a spoonful of sugar, a few pieces of butter, and a cupful of water.

Bring to the boil quickly, shake well and keep boiling, with lid on, about half an hour; if they get too dry, in which case they would burn, add a little hot water. At the end, remove the bouquet and let, if necessary, the liquid reduce; add a few pieces of butter, which should melt while you toss the peas in the saucepan. The little onions and the lettuce should be served with the peas.