I cooked some cornish hens with an apricot glaze and my wife made French style peas and carrots. she saute's the peas, carrots, chopped shallots and lettuce leaves in butter, then simmers everything in chicken stock until the liquid is gone. for me the jury is still out on putting lettuce in there. I don't think it adds anything but bulk, but that's how her mom taught her to make it.