Petits Pois A La Francaise
|Shelled fresh peas||4 Cup (64 tbs)|
|Romaine lettuce||1 , shredded|
|Scallions||12 , cut in 2-inch lengths|
|Butter||1⁄4 Cup (4 tbs)|
|Cold water||1⁄2 Cup (8 tbs)|
Put the peas in a saucepan with the lettuce, scallions, sugar, bouquet garni and half the butter; add the water.
Cover the pan with a heatproof plate half-filled with cold water and cook quickly for 20-25 minutes or until peas and scallions are tender.
Watchpoint: the cold water on top of the pan condenses the steam as it rises from the peas during cooking.
Add more cold water as the water in the plate evaporates.
Just before serving, remove the bouquet garni and add the remaining butter with salt to taste.
Shake the pan well to mix and serve in a hot dish.