Preparation:
In saucepan, combine peas, lettuce, onions, sugar, parsley, 2 tablespoons butter, salt, and pepper.
Mix well. Let stand for 1 hour. Just before cooking, add water. Cover and bring to boil.
Then cook briskly for 25 minutes, when the liquid in the pan should be reduced to approximately 2 tablespoons.
Remove pan from fire and add 1 tablespoon butter. Do not stir, but roll pan gently until butter is melted.
Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin |
