Cream of Lettuce

Ingredients

• six heads of lettuce
• two quarts of chicken broth
• four ounces of butter
• three spoonfuls of flour
• a pint of cream

Method

1. 1

   Take the trimmings of six heads of lettuce, wash well and cut in small bits.

2. 2

   Add to two quarts of chicken broth and boil for thirty minutes.

3. 3

   In a separate vessel, heat four ounces of butter, add three spoonfuls of flour, and heat again.

4. 4

   Add the broth containing the lettuce and boil for ten minutes.

5. 5

   Boil a pint of cream, mix with the soup, and strain through a fine sieve.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 45. The excerpt below is the record exactly as published.

Cream of lettuce Radishes Scallops, Mornay Croustades financiere Roast leg of mutton, currant jelly Potato croquettes Cold asparagus, mustard sauce Fruit salad, au marasquin Lady fingers Coffee Eggs Bordelaise. Fry the eggs in oil, put on toast, cover with Bordelaise sauce, and lay two slices of truffle on each egg. Lamb chops, Victor Hugo. Broil or saute six lamb chops on one side only, and allow to become cold. Grate two horseradish roots and put in a sauce pot with two ounces of butter, and simmer. Then add one cup of thick cream sauce, and bring to a boil ; season well and bind with the yolks of two eggs. When this stuffing is cold put on top of the chops, make smooth with a knife, sprinkle with a little grated Parmesan cheese mixed with bread crumbs, put small' bits of butter on each chop, place on a buttered pan, and put in a hot oven, so they will cook from the bottom. Cook until the tops are nice and brown, and serve on a platter with brown gravy, and two slices of truffle on each. Cream of lettuce. Take the trimmings of six heads of lettuce, in volume about the same as two heads of lettuce, wash well and cut in small bits. Take two quarts of chicken broth, or any kind of clear broth or stock, add the lettuce to it and boil for thirty minutes. Put in a separate vessel four ounces of butter, and heat ; add three spoonfuls of flour and heat again ; add the broth containing the lettuce and boil for ten minutes. Boil a pint of cream

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