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1
Remove wilted leaves, trim the stems, and wash the lettuce heads carefully so they will not break apart.
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2
Cut into quarters.
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3
Wind several loops of string about each quarter to keep it in shape as much as possible during the cooking.
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4
Bring the butter, water, and seasonings to the boil in the saucepan.
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5
Then add the peas and toss to cover them with the liquid.
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6
Bury the parsley in their midst.
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7
Arrange the lettuce quarters over them and baste with the liquid.
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8
Pierce a cross in the root ends of the onions (for even cooking) and disperse them among the lettuce quarters.
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9
So that the cooking steam will condense and fall back onto the peas, invert a lid over the saucepan and fill it with cold water or ice cubes; or use a soup plate.
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10
Bring the peas to the boil and boil slowly for 20 to 30 minutes or until tender.
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11
Several times during this period, remove the cover and toss the peas and vegetables to insure even cooking.
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12
As the water warms up and evaporates in the cover or soup plate, refill with ice cubes or cold water.
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13
When the peas are tender their cooking liquid should have almost entirely evaporated.
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14
Correct seasoning.
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15
Discard the parsley and the lettuce strings.
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16
Just before serving, toss the peas and onions with the butter.
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17
Turn them into the vegetable dish, place the lettuce around the edge of the dish, and serve at once.
