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CATEGORY CUISINE TAG YIELD
Meats May 1993 1 servings

INGREDIENTS

1 tb Unsalted butter
1/2 ts Sugar
6 Scallions; halved lengthwise
; and cut crosswise
; into 1-inch-thick
; pieces
1 c Shelled fresh peas
1/3 c Chicken broth

INSTRUCTIONS

In a saucepan melt the butter over moderate heat, add the sugar, the
scallions, the peas, and salt and pepper to taste, and cook the
mixture, stirring, for 1 minute. Add the broth and simmer the
mixture, covered partially, for 2 minutes, or until the peas are
barely tender. Boil the mixture, uncovered, for 1 to 2 minutes, or
until the peas are tender and the liquid is almost evaporated.
Serves 2.
Gourmet May 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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