"The actual classic is to serve the petits pois au lardons under a whole pigeon or squab," says France-Soir chef Jean-Paul Prunetti. "Fresh petits pois are traditionally a spring dish, but life has changed and now people demand them all year round. My mother used to pod the fresh petits pois and then cook them slowly in a sauteuse in the vapour of their juices, the juices from caramelised bacon and a little butter. Towards the end we would add shredded lettuce leaves for additional texture."
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