Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)[Drawings by Andrew Warhol]
1 can very small French peas
2 tbsp butter or margerine
3 or 4 very thin slices onion
1/2 tsp salt
1 tbsp sugaqr
2 or 3 tbsp boiling water
3 or 4 tender lettuce leaves, shredded
2 sprigs parsley or chervil, or 1 tsp dried chervil
1 - Drain peas.
2 - combine with butter or margerine in saucepan.
3 - Add onion, salt, sugar, and boiling water.
4 - Lay lettuce leaves over top.
5 - Add herb.
6 - Cover.
7 - Heat slowly and cook gently until lettuce wilts and is so soft it cooks into the peas.
Make 2 to 3 servings.
Some French cooks add 1 tbsp butter creamed with 1 tsp
flour to peas before removing from heat. The beurre manie must be
stirred in, and mixture must boil 1 or 2 minutes before serving.