Monday, November 17, 2008

Petits Pois à la Francaise

from Jacques Pépin's A Franch Chef Cooks at Home

8 ounces fresh tiny white onion (about 30 to 35), peel (these onions are the size of large olives), (frozen will do)
1 large head Boston lettuce, sliced crosswise into 1/2-inch slices
1 tablespoon unsalted butter
2 teaspoons sugar
1 teaspoon salt
1 cup water
1 pound small shelled peas (frozen will do)

Place all of the ingredients, except peas, in a large casserole (not aluminum); bring to a boil, cover and simmer for 15 minutes. Add the peas and simmer for an additional 10 minutes.

1 tablespoon unsalted butter, softened
1 tablespoon flour

Mix the flour and butter together until well blended (this is called a beurre manié). Pour the liquid from the peas on the butter mixture and mix with a whisk to blend together. Pour the sauce back into the peas, cover and simmer for 5 to 6 minutes. Taste for seasoning, you may need a dash of sugar.

Serves 6.

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