2 cups shelled peas (see Note)
8 small boiling onions, cut in half
1 cup shredded lettuce
1 teaspoon sugar
2 teaspoons snipped parsley
2 teaspoons clarified butter
½ teaspoon salt
¼ teaspoon freshl y ground pepper
¾ cup water
Combine all ingredients except water; let stand 1 hour, stirring occasionally. Transfer mixture to a saucepan; add water. Simmer covered until peas and onions are tender (about 15 minutes). Serve hot.
4 SERVINGS
Note: Two packages (10 ounces each) frozen peas can be substituted in this recipe; do not mix with other ingredients. Add to saucepan during last 5 minutes of cooking.