Consomme de Laitue

Ingredients

• one large lettuce, or two small cabbage lettuces
• a couple of slices of bacon
• two cloves
• an onion
• a tea-spoonful of sugar
• one of salt
• a tea-spoonful of dried herbs

Method

1. 1

   Pick and wash the lettuce, dip in boiling water, cut into quarters, and tie together.

2. 2

   Butter a stew-pan, place bacon at the bottom, lay lettuces on top, cover with stock, and add cloves, onion, sugar, salt, and herbs.

3. 3

   Simmer until done, drain, shred, and serve with hot consomme.

Nutrition per serving

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 256. The excerpt below is the record exactly as published.

Consomme de laitue. Pomfret a la Normande. Piece de boeuf en aspic. Courge-a-la-moelle au gratin. Pain de groseilles. Eromage, hors d'oeuvres. Dessert, 1, — Make a clear consomme as usual, and treat the let- tuce in this way : — Pick and wash one leuice' ^^"^ ^'^^ l^vge, or two small cabbage lettuces, dip them into boiling water for a few minutes, take them out, cut them into quarters : tie them together again : butter a stew-pan, place a couple of slices of bacon at the bottom of the pan, lay the lettuces on them, and cover them with stock : add two cloves, an onion, a tea-spoonful of sugar, and one of salt, and a tea-spoonful of dried herbs

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