(2) Trim and wash about eighteen large young Lettuces,
and blanch in boiling water for ten minutes; refresh them
in cold water, press in a cloth, then cut out some of the
hearts of the Lettuces, leaving a hollow in the middle of
each. Chop about lib. of lean veal, put it in a mortar,
pound, and pass it through a fine hair sieve ; finely chop
and pound fib. of beef -suet, then mix it with 4oz. of
panada and pound well together ; pass the mixture through
the sieve, and add the pounded veal with a small quantity
of chopped mushrooms and some chopped parsley. Season
the forcemeat with salt, pepper, and grated nutmeg, then
mix in gradually the well-beaten yolks of four eggs, and
then the whites, whisked to a stiff froth. Stuff the Lettuces
with the forcemeat, tie them round, put them in a sauce-
pan with a little broth, and cook gently for three-quarters-
of-an-hour. Put 1 pint of brown sauce into a stewpan
with 4 pint of broth, 2 table-spoonfuls of tomato sauce, and
4oz. of glaze, place it over the fire till boiling, then move
For details respecting Culinary Processes, Utensils, Sauces, &c., referred to, see under their special heads.
THE ENCYCLOPEDIA OF PRACTICAL COOKERY.
861
Lettuces— continued.
to the side and let it simmer, keeping well skimmed, and
reduce till it adheres to the hack of the spoon. Arrange
the Lettuces on a hot dish, pour the demi-glaze over, and
serve while very hot.
(3) Wash and thoroughly clean eight cabbage Lettuces,
drain, and cut them in halves lengthwise. Take out the
cores, iill the cavities with sausage -meat, close the halves
again, and tie them round with string. Put a little butter
in a stewpan, lay a few slices of veal to about lin. in
depth at the bottom, and place the lettuces on these.
Pour in sufficient stock to cover, and 1 breakfast-cupful of
clarified fat, an onion with two cloves in it, and a faggot
of herbs. Put the pan (covered) on the fire, boil the con-
tents, and then let them simmer for two hours. Take out
the Lettuces, drain, and lay them on a cloth. Cut out some
croutons of breadcrumb, about J-in. in thickness and the
same shape as the Lettuces, and fry in butter. Arrange
them on a dish alternately with the Lettuces, in a circle,
and pour over all some melted half-glaze. A very tasty and
novel dish for supper.
Stuffed-Lettuce Soup. — (1) Blanch twenty Lettuces, cool
them, and strain off all the water, pressing them slightly.
Cut them down the centre but without quite separating,
put 1 table-spoonful of fowl forcemeat in the centre of
each, tie up in their original shapes, put them into a
saucepan with \ pint each of veal broth and fowl con-
somme, and boil for two hours. Take out, put them into a
soup-tureen, strain over their stock, and fill up the tureen
with more rich soup. ✪ Stuffed-Lettuce Soup
Page 341 · 1 recipe record on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
(2) Trim and wash about eighteen large young Lettuces, and blanch in boiling water for ten minutes; refresh them in cold water, press in a cloth, then cut out some of the hearts of the Lettuces, leaving a hollow in the middle of each. Chop about lib. of lean veal, put it in a mortar, pound, and pass it through a fine hair sieve ; finely chop and pound fib. of beef -suet, then mix it with 4oz. of panada and pound well together ; pass the mixture through the sieve, and add the pounded veal with a small quantity of chopped mushrooms and some chopped parsley. Season the forcemeat with salt, pepper, and grated nutmeg, then mix in gradually the well-beaten yolks of four eggs, and then the whites, whisked to a stiff froth. Stuff the Lettuces with the forcemeat, tie them round, put them in a saucepan with a little broth, and cook gently for three-quarters-of-an-hour. Put 1 pint of brown sauce into a stewpan with 4 pint of broth, 2 table-spoonfuls of tomato sauce, and 4oz. of glaze, place it over the fire till boiling, then move
For details respecting Culinary Processes, Utensils, Sauces, &c., referred to, see under their special heads.
Lettuces— continued.
to the side and let it simmer, keeping well skimmed, and reduce till it adheres to the back of the spoon. Arrange the Lettuces on a hot dish, pour the demi-glaze over, and serve while very hot.
(3) Wash and thoroughly clean eight cabbage Lettuces, drain, and cut them in halves lengthwise. Take out the cores, fill the cavities with sausage -meat, close the halves again, and tie them round with string. Put a little butter in a stewpan, lay a few slices of veal to about lin. in depth at the bottom, and place the lettuces on these. Pour in sufficient stock to cover, and 1 breakfast-cupful of clarified fat, an onion with two cloves in it, and a faggot of herbs. Put the pan (covered) on the fire, boil the contents, and then let them simmer for two hours. Take out the Lettuces, drain, and lay them on a cloth. Cut out some croutons of breadcrumb, about ½-in. in thickness and the same shape as the Lettuces, and fry in butter. Arrange them on a dish alternately with the Lettuces, in a circle, and pour over all some melted half-glaze. A very tasty and novel dish for supper.
Stuffed-Lettuce Soup. — (1) Blanch twenty Lettuces, cool them, and strain off all the water, pressing them slightly. Cut them down the centre but without quite separating, put 1 table-spoonful of fowl forcemeat in the centre of each, tie up in their original shapes, put them into a saucepan with \ pint each of veal broth and fowl consomme, and boil for two hours. Take out, put them into a soup-tureen, strain over their stock, and fill up the tureen with more rich soup.
Records on this page
Stuffed-Lettuce Soup