Stewed Lettuces

Ingredients

• two or three lettuces
• a bouquet of herbs
• salt
• pepper
• buttered paper

Method

1. 1

   Clean, blanch, and trim the lettuces, tie them in bunches.

2. 2

   Simmer for two hours in a saucepan with stock, herbs, chopped onions, salt, and pepper, lining the saucepan with buttered paper.

3. 3

   When cooked, untie the lettuces and serve with their own sauce, which must be reduced and passed through a tammy.

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 18. The excerpt below is the record exactly as published.

Stewed lettuces. Clean, blanch, and trim your lettuces, tie them in bunches, putting two or three together, simmer for two hours in a sauce- pan with stock, a bouquet of herbs, chopped onions, salt, and pepper, line the saucepan with buttered paper

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