French-Style Peas
Cuisine: French
Author: Kitchens
  • 6 strips bacon; cut into 1/4-inch wide dice
  • 12 small white onions; peeled
  • 1/2 head Boston lettuce; cut in coarse julienne strips
  • 1 1/2 pounds green peas
  • 1 teaspoon salt
  • 3 Tablespoons sugar
  • 1 pinch pepper
  • 1 teaspoon chicken bouillon
  • 2 Cups water; or enough to cover
  • 3 Tablespoons flour
  • 2 Tablespoons butter
  1. In a 2 quart saucepan over medium heat, fry the bacon slowly until half done. Add onions and lettuce, stir, and let simmer for about 5 minutes.
  2. Then add the peas, salt, sugar, pepper, chicken bouillon and water to cover.
  3. Continue to cook slowly until peas are heated through and done to the desired degree of firmness.
  4. Meanwhile, in a small skillet, make a roux of the butter and flour. Add roux to peas and bring to a boil. Remove from heat and stir once before serving.
  5. Sprinkle with chopped parsley.
Recipe by Recipes at