Braised Lettuce

Ingredients

• about 6 lettuces
• about a pint of stock
• 2 oz. of butter
• season with salt
• pepper

Method

1. 1

   Wash, trim, and blanch about 6 lettuces, drain them on a cloth, and tie each with a small piece of twine.

2. 2

   Range them in a pan, add about a pint of stock, and braise them with 2 oz. of butter in the oven.

3. 3

   When done take them up carefully, drain, and trim into shape.

4. 4

   Reduce the stock to a half glaze, put in the lettuces, and place in the oven for 10 minutes (cover the pan with buttered paper).

5. 5

   Glaze each head with the reduced stock, or else a little dissolved meat glaze.

6. 6

   Dish up in a circle upon croutons of fried bread about the size of the lettuces.

7. 7

   Have ready some thinly-cut slices of fried bacon, garnish the dish with these, and serve hot.

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 54. The excerpt below is the record exactly as published.

Braised Lettuce. Wash, trim, and blanch about 6 lettuces, drain them on a cloth, and tie each with a small piece of twine, range them in a pan, add about a pint of stock, and braise them with 2 oz. of butter in the oven. When done take them up carefully, drain, and trim into shape. Reduce the stock to a half glaze, put in the lettuces, and place in the oven for 10 minutes (cover the pan with buttered paper). Glaze each head with the reduced stock, or else a little dissolved meat glaze. Dish up in a circle upon croutons of fried bread about the size of the lettuces. Have ready some thinly-cut slices of fried bacon, garnish the dish with these, and serve hot. Garbure of Lettuce. Braise the lettuces and drain them. Prepare some thin slices of grilled bread and place in the bottom of a deep dish. Arrange the lettuces on the bread, then again with lettuce after, alternately, until the dish is full, making sure that the lettuce forms the last layer. Pour over some rich stock or gravy, and brown in the oven. Lettuce a la Creme. After having braised 6 lettuces, drain, press, and chop them finely. Melt 2 oz. of butter in a stew- pan, stir in 1 oz. of flour, and stir till a light brown ; then moisten with a gill of cream. Add the chopped lettuces to this, and cook slowly for about 10 minutes. Season and serve in a vegetable dish. Surround the lettuce with croutons of fried bread. LETTUCE. ii3 Stuffed Lettuces. Blanch some firm cabbage lettuces, previously- trimmed and washed, in salted water, for about 5 minutes ; then drain, let cool, and press well ; split down the middle, and introduce in the centre a stuffing of pounded sausage meat, to which some chopped mushrooms have been added. Shape the stuffed lettuces neatly to give each its natural shape, and tie each with thin string. Then arrange in a saute-pan lined with slices of bacon, a sliced carrot, 2 peeled and sliced onions, 2 cloves, and a bouquet- gami. Moisten with stock, and season with salt and pepper

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