Braised Lettuce a la Anglaise

Ingredients

• a close head of lettuce
• a speck of baking soda
• salt
• a cup of strong bouillon
• one tablespoonful of cornstarch
• a half cup of cold stock
• the juice from a half lemon
• some butter

Method

1. 1

   Wash and cut the lettuce, dip in boiling water with baking soda and salt.

2. 2

   Cook in boiling stock for 5 minutes, then braise in the oven with stock and butter for 10 minutes.

3. 3

   Thicken bouillon with cornstarch and cold stock, flavor with lemon juice, glaze the lettuce, and serve with rice if desired.

Nutrition per serving

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 98. The excerpt below is the record exactly as published.

Braised Lettuce a la Anglaise Laitue braisee k 1’ Anglaise Take a close head of lettuce; wash it well, cut it in four, leaving the leaves fastened together at the root; dip them in boiling hot water with a speck of baking soda and salt which will bring the green out, then put them in boiling hot stock and cook for about five minutes. Put them on a buttered baking pan; put some of the stock in the pan with some butter and braise them several times during the time of cooking in the oven for about ten minutes. In the meantime, thicken a cup of strong bouillon with one table¬ spoonful of cornstarch dissolved in a half cup of cold stock, color it with kitchen bouquet and flavor it with the juice from a half lemon

Cook this with the app: pantry check, scaling, and the assistant.