Recipe - Petite French Peas With Pineapple Mint

2 tablespoon Unsalted butter
4 cup Fresh petit pois or other
sweet baby peas
3 small Onions, thinly cut or sliced up
2 small Carrots, peeled/thin cut or sliced up
1 tablespoon Lemon juice
One fourth cup Chicken stock
1 teaspoon Sugar
Salt & white pepper to taste
Bouquet garni consisting of
1 sprig each pineapple mint
french thyme, and parsley
1 small Head butter lettuce shredded
2 tablespoon Pineapple mint, chopped

Heat butter in a medium saucepan with a tightfitting lid, then add peas,
onions, carrots, lemon juice, chicken stock, sugar, salt, pepper and
bouquet garni. Stir well, then cover with shredded lettuce. Cover pan and
simmer for 30 to 45 minutes or until vegetables are tender. Remove bouquet
garni, taste for seasoning and cook 5 minutes longer. Sprinkle mint leaves
over peas and serve immediately.

Source: Shepherd's Garden Seeds pamphlet. Posted to MealMaster Recipes
List, Digest #158

Date: 07 Jun 96 17:06:08 EDT

From: Linda 72752.746@compuserve.com