Cream of Lettuce (France)

Ingredients

• Wash and drain three large heads of lettuce
• fry them with }i pound of butter.
• salt
• pepper
• a bunch of parsley
• 5 ounces of rice
• and 2 quarts of white stock.
• add i pint of boiling milk.

Method

1. 1

   Chop and fry lettuce with butter, add salt, pepper, parsley, rice, and white stock.

2. 2

   Cook for 45 minutes, press through a sieve, add boiling milk, and serve with croutons.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 14. The excerpt below is the record exactly as published.

CREAM OF LETTUCE. (France.) Wash and drain three large heads of lettuce, chop them, and fry them with }i pound of butter. Add salt, pepper, a bunch of parsley, 5 ounces of rice, and 2 quarts of white stock. Cook for 45 minutes, press through a sieve, add i pint of boiling milk,

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