Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          shelled peas - fresh -- frozen, or canned
   6                    lettuce leaves
   6      small         white onions
   1 1/2  teaspoons     granulated sugar
   2      sprigs        parsley
   3      tablespoons   butter
   1      teaspoon      salt
     1/2  teaspoon      pepper
     1/2  cup           water

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