Consommé with Garbure aux Laitnes

Ingredients

• 4 large round heads of lettuce
• Ys tablespoonful salt
• 2 small onions
• 8 thin slices of bread

Method

1. 1

   Remove outer leaves from lettuce, wash in cold water, place in saucepan; cover with boiling water, add salt, boil for 5 minutes; drain, cool in cold water, press out, return to saucepan with consommé and onions, cook till tender.

2. 2

   Remove lettuce, cut each head in two, remove thick veins.

3. 3

   Toast bread slices, batter them; lay alternately with salad in a dish, strain broth over, add more consommé, sprinkle cheese over top and bake.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 9. The excerpt below is the record exactly as published.

Gonsomm6 with Oarbure aux Laitnes.— Remove the outer leaves from 4 large round heads of lettuce; wash the lettuce in cold water and place in a saucepan ; cover with boiling water, add Ys tablespoonful salt, and boil 5 minutes ; drain on a sieve ; cool them in cold water, then press them out, and return the lettuce to saucepan ; cover with consomm6 ; add 2 small onions, and cook till tender ; then remove the lettuce, lay it on a napkin, and cut each head into two, remove the thick veins ; cut 8 thin slices of bread. SOUPS, Bto. 11 remoTe the rind, and toast it light brown ; then batter it ; lay them alternately with the salad in a dish ; strain the salad broth over it ; add little more consomm6 ; sprinkle 4 tablespoon! uls grated Par- mesan cheese over the top and bake 30 minutes in medium hot oven

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