2193—Petits Pois à la Française

Take a saucepan, of a size a little larger than would be necessary to just hold the following products, and put into it one quart of freshly-shelled peas; a faggot containing the heart of a lettuce, two sprays of parsley, and two of chervil; twelve small onions, four oz. of butter, one-third oz. of salt, and two-thirds oz. of loaf-sugar. Mix the whole together until it forms a compact mass, and place in the cool until ready for cooking. Add three tablespoonfuls of water, when about to cook the peas, and cook gently with lid on.

When about to serve, withdraw the faggot; cisel the lettuce; add it to the peas, and cohere the whole with butter, away from the fire.

N.B.—Raw, ciseled lettuce may be added to the peas; but, as various tastes must be allowed for, it is better to insert the lettuce whole, and to mix it with the peas afterwards, if it be so desired. The lettuce may also be quartered and laid on the peas without being mixed with them.