Recipe: Peas French Style

1 Cut the lettuce heart into 4 lengthwise. Tie each quarter so they do not come apart during cooking.

2 In a salad bowl, put your peas, your small onions, the 4 quarters of lettuce, salt, sugar, and finally 125g (4.4 oz) of butter paste (very soft) then knead everything by hand (or with gloves).
When everything is well combined, make a large ball then add the bunch of chervil on top, wrap and refrigerate for 1 hour.

3 We arrive at the very particular technique of cooking these peas which, practiced this way, will allow you to obtain excellence.
In a saucepan pour 2 tablespoons of spring water (if possible) add your large compact ball of peas, then fit a shallow plate on the saucepan which you will fill with water.
Cooking: 10 minutes on low boil.
The role of this shallow plate is paramount because it closes hermetically, preventing the escape of steam, which then hits the plate and is pushed back inward and becomes a cooking agent.