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Cooked by: Chef / Last Modified: 6/23/2008 / Base: Vegetables / Course: side dish / Number of Servings: 6 |
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Directions: 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. Then add the peas, salt, sugar, pepper, chicken bouillon and
water to cover. Continue to cook slowly until peas are heated through
and done to the desired degree of firmness. 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.
Sprinkle with chopped parsley.
| Ingredients:
6 Strips bacon; cut
12 small White onions; peeled
1/2 Head Boston lettuce; cut
1 1/2 Pound(s) Green peas
1 Teaspoon(s) Salt
3 Tablespoon(s) Sugar
1 Pinch(s) Pepper
1 Teaspoon(s) Chicken bouillon
2 Cup(s) Water; or enough to cover
3 Tablespoon(s) Flour
2 Tablespoon(s) Butter |
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