Lettuce Braise
From The Hotel St. Francis cook book, 1919
Serves 4
Used for garnishing entrees.
Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 287. The excerpt below is the record exactly as published.
lettuce braise and chateau potatoes. Lettuce braise. Wash four heads of large romaine lettuce in cold water, parboil in salt water, cool, and squeeze dry with the hands. Cut each head in four lengthwise, remove the stem, season with salt and pepper, and fold so both ends come together. Place a piece of pigskin in the bottom of a buttered pan, put the lettuce on top, and add a sliced onion, one carrot and a bay leaf. Cover with buttered manilla paper and allow to simmer for a while. Then add one cup of stock
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.