977 | Green Peas à la Française.
—Shell carefully three quarts of fine, young, tender, fresh green peas, and place them in a saucepan with one ounce of butter and half a cupful of water. Knead together with a wooden spoon; strain off the water, and add a bouquet (No. 254), one small onion, a well-cleansed lettuce-heart, half a pinch of salt, and a teaspoonful of powdered sugar. Cover the saucepan, and cook very slowly for half an hour; remove the bouquet and onion; lay the lettuce upon a dish, incorporate into the peas half an ounce of fresh butter, and cook until it thickens, which will require at least five minutes. Pour the peas dome-formed over the lettuce, and send to the table.