Lettuce Soup
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. 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 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 28. The excerpt below is the record exactly as published.
Lettuce soup. Maquereaux bouillis. Boiïled mackerel. Côtelettes de mouton à la jardinière. Mutton cutlets à la jardinitre, Canetons de Rouen rôtis, Roast duckling. Laitue à la flamande, Stuffed lettuce. Gâteau de pistaches. Pistachio cake. Lettuce soup. Blanch your lettuces and drain them, simmer over a slow fire in a little stock, and leave until they have absorbed all the liquid, after which add the required quantity of soup, and when hot pour into a soup-tureen, on slices of bread
Cook this with the app: pantry check, scaling, and the assistant.