Petits Pois A La Francaise - French Peas

0 Remove any parts of the lettuce that may be wilted. Wash the lettuce and slice it into large chiffonade. 
1 Peel and slice the shallots into larger chunks.
2 In a heavy-bottomed 3-quart enamel saucepan, add the onion, peas, bouquet garni, 5 tablespoons of butter, sugar, salt and pepper. Pour over the cold water.
3 Mix well, cover, and bring the saucepan to a small boil over medium-low heat. Continue cooking for about 30 minutes.
4 Remove the bouquet garni, add the rest of the butter. Check for seasoning and correct if need be. Mix well and serve.