Stuffed-Lettuce Soup

Ingredients

• twenty Lettuces
• 1 table-spoonful of fowl forcemeat
• 1 pint each of veal broth
• 1 pint each of fowl consommé
• eight cabbage Lettuces
• 1 breakfast-cupful of clarified fat
• one onion stuck with two cloves
• 2qts. of boiling clear soup
• sprinkle a little salt inside the Lettuces

Method

1. 1

   Blanch the Lettuces, cool, and strain.

2. 2

   Cut them down the center without separating.

3. 3

   Fill with forcemeat and tie.

4. 4

   Boil in veal broth and fowl consommé for two hours.

5. 5

   Drain and place in a soup-tureen, strain stock over them, and fill with more rich soup.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 341. The excerpt below is the record exactly as published.

Stuffed-Lettuce Soup. — (1) Blanch twenty Lettuces, cool them, and strain off all the water, pressing them slightly. Cut them down the centre but without quite separating, put 1 table-spoonful of fowl forcemeat in the centre of each, tie up in their original shapes, put them into a saucepan with \ pint each of veal broth and fowl con- somme, and boil for two hours. Take out, put them into a soup-tureen, strain over their stock, and fill up the tureen with more rich soup. (2) Trim off all the outside leaves, and thoroughly wash eight cabbage Lettuces ; blanch and divide them into halves, cut out the cores, sprinkle a* little salt inside the Lettuces, and bind together with twine. Melt a small lump of butter in a stewpan, then put in some slices of veal, and lay the Lettuces on the top ; add a bunch of sweet herbs, one onion stuck with two cloves, 1 breakfast- cupful of clarified fat, and suiticient stock to cover. When it boils move the stewpan to the side of the fire, and let the liquor simmer for two hours. Drain the Lettuces, and lay them open on a cloth ; fill the hollow in each with some chicken forcemeat, and smooth it over with the blade of a knife. Fold the ends and sides of the Lettuces over so as to entirely cover the forcemeat, then put them in a saute-pan, cover with boiling broth, and let them simmer gently till the forcemeat is cooked. When done, drain the Lettuces carefully, put them in a soup- tureen, pour over 2qts. of boiling clear soup

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