Purée de Laitues (Puree of Lettuces)

Ingredients

• a dozen lettuces
• two ounces of butter
• an ounce of flour
• two tablespoonfuls of cream
• pepper to taste
• salt to taste

Method

1. 1

   Cook the lettuces in boiling salted water for twenty minutes, then drain and sieve.

2. 2

   Melt butter, add flour, stir for five minutes, then add the lettuce puree and cook for another five to ten minutes.

3. 3

   Moisten with cream, season, and serve garnished with croutons.

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 22. The excerpt below is the record exactly as published.

ur6e de Lai tries (Puree of Lettuces). — Take a dozen lettuces, pick and wash them well, and cook them in boiling salted water for twenty minutes. Then drain them thoroughly, and pass them through a hair 38 Little French Dinners. sieve. Melt in a clean saucepan two ounces of butter, add an ounce of flour, and stir together for five minutes without letting it get brown. Then add the lettuce puree, and stir over the fire for five or ten minutes. When fairly stiff, moisten with two tablespoonfuls of cream, add pepper and salt to taste

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