Stuffed Lettuce

Ingredients

• six lettuce-heads
• a gill of Madeira sauce
• a gill of white broth
• half a pinch of salt
• half a pinch of pepper

Method

1. 1

   Pick, clean, pare, and wash lettuce-heads; parboil for five minutes, drain, and fill with godiveau or sausage forcemeat.

2. 2

   Tie each head, place in a sautoire with Madeira sauce and white broth.

3. 3

   Season with salt and pepper, cover with buttered paper, and cook in the oven for fifteen minutes.

4. 4

   Arrange on a hot dish, untie, pour sauce over, and serve.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 239. The excerpt below is the record exactly as published.

with a pinch of salt and half a pinch of pepper, and let it cook again for forty-five minutes. Remove, take out the bouquet and onion, and place the beans in a hot, deep dish; decorate with six small glazed onions (No. 972) around the dish, and serve. Dried red beans, white beans, Lima beans, split dried peas, lentils, or any other kind of dried beans, should always be soaked six hours in fresh water before using them. 952. Fresh Lima Beans. — Take a quart of fresh, shelled Lima beans, or three quarts of unshelled; parboil them in salted water for about twenty minutes, then take them from the fire, drain, and let cool in fresh water. Drain again, and place them in a sautoire with an ounce and a half of good butter, seasoning with half a pinch each of salt and pepper, and the third of a pinch of nutmeg. Cook for five minutes, tossing well; then moisten with two tablespoonfuls of cream, adding a pinch of chopped parsley; mix well together, and serve. 953. Stuffed Lettuce. — Pick, clean, pare nicely, and wash thoroughly 298 THE TABLE. six lettuce-heads; parboil them for five minutes, drain them well, and fill the insides with godiveau (No. 221) or sausage forcemeat (No. 220). Tie each head, and put them in a sautoire, laying them down carefully, and adding a gill of Madeira sauce (No. 185), and a gill of white broth (No. 99). Season with half a pinch each of salt and pepper, cover with buttered paper, and cook in the oven for fifteen minutes. Arrange on a hot dish, untie, pour the sauce over, and serve. 954. Macaroni a la Creme. — Boil for three-quarters of an hour three- quarters of a pound of Italian macaroni in plenty of salted water, adding a small piece of butter (half an ounce), and an onion stuck with two cloves. Drain well, and put it back into a saucepan with a third of a pound of butter, a third of a pound of grated Swiss cheese, the same quantity of grated Parmesan cheese, a third of a pinch of nutmeg, and a pinch of pepper. Moisten with half a pint of white broth (No. 99) and four tablespoonfuls of cream. Cook all together for five minutes, stirring well, and when the macaroni becomes ropy, dish it up, and serve. 955. Macaroni au Gratin. — After the macaroni is prepared as for No. 954, place it in a baking-dish, sprinkle over it a little bread-crumbs and grated cheese ; pour over it a little clarified butter, and place it in the baking oven for ten minutes, or until it assumes a golden color; then serve. 956. Macaroni a 1'Italienne. — Prepare three-quarters of a pound of sound Italian macaroni as for No. 954 ; place it in a saucepan with a gill of tomato sauce (No. 205), a gill of Madeira sauce (No. 185), and a quarter of a pound of grated Parmesan cheese ; season with half a pinch of pep- per and the third of a pinch of nutmeg ; then let cook slowly for ten min- utes, tossing frequently. Arrange on a hot dish, and serve with some grated cheese, separately. 957. Macaroni h la NapolitaillO. — Boil the macaroni in salt and water as for No. 954 ; drain, place it in a saucepan, and add half a pint of good Espagnole sauce (No. 151), half a pint of tomato sauce (No. 205), a quar- ter of a pound of grated cheese, two truffles, six mushrooms, and half an ounce of cooked, smoked beef-tongue, all cut up in dice-shaped pieces. Cook together on a brisk stove for ten minutes, tossing them well mean- while, and serve. 958. Macaroni a la Milanaise. — Prepare exactly the same as for No. 957, cutting the truffles, mushrooms, and beef-tongue julienne-shaped. 959. Spaghetti a la Napolitaine. — Boil three-quarters of a pound of sound, fine spaghetti as for the macaroni in No. 954; drain, and put it back into a saucepan with half a pint of tomato sauce (No. 205), half a pint of Espagnole (No. 151), six mushrooms, two truffles, and a small piece of cooked, smoked, red beef-tongue, all cut up dice-shaped. Season with half a pinch of pepper

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