Lettuce a la Creme

Ingredients

• three or four good-sized cabbage lettuces
• 2oz. of butter
• a dust each of white pepper and salt
• a tiny pinch of caster sugar
• the yolks of two eggs
• rather more than half a gill of good cream or new milk

Method

1. 1

   Wash and trim lettuces, blanch in boiling water for 8-10 minutes, rinse in cold water, and cut into quarters.

2. 2

   Simmer in a pan with butter, pepper, salt, and sugar for 2-3 hours.

3. 3

   Stir in beaten egg yolks and cream, heat without boiling, and serve garnished with puff paste.

As published

This recipe was extracted from The "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 37. The excerpt below is the record exactly as published.

Lettuce a la creme. — Well wash three or four good-sized cabbage lettuces, trim them, and remove all faded or discoloured leaves, and blanch them for eight or ten minutes in fast boiling water ; then rinse in cold water, dry them well, and cut them in quarters or eight parts, according to size ; now lay them in a clean pan with 2oz. of butter, a dust each of white pepper and salt, and a tiny pinch of caster sugar ; let this all simmer together very gently at the side of the stove for two to three hours, stirring it pretty often with a delicately clean wooden spoon. When they are quite tender stir in the yolks of two eggs beaten up with rather more than half a gill of good cream or new milk

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