Instructions: Heat butter in a medium saucepan with a tight-fitting lid, then add peas, onions, carrots, lemon juice, chicken stock, sugar, salt, pepper and bouquet garni. Stir well, then cover with shredded lettuce. Cover pan and simmer for 30 to 45 minutes or until vegetables are tender. Remove bouquet garni, taste for seasoning and cook 5 minutes longer. Sprinkle mint leaves over peas and serve immediately.

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