Stuffed Lettuce Soup

Ingredients

• hearts of twelve lettuces
• a spoonful of stuffing
• half a pint of gravy
• one pint of chicken broth
• one quart of boiling broth
• a slice of ham

Method

1. 1

   Blanch and dry lettuces.

2. 2

   Place stuffing on each, fold, and transfer to a pan with gravy and ham.

3. 3

   Simmer, add chicken broth, boil, and serve with strained gravy and boiling broth.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 15. The excerpt below is the record exactly as published.

STUFFED LETTUCE SOUP. Blanch the hearts of twelve lettuces cut in halves ; dip them in cold water and squeeze them well; place after- wards these lettuces separately on a board ; lay on each a spoonful of stuffing composed of quenelles of chicken with a little chervil minced fine. Fold the lettuces in oblong shape, so as to enclose the stuffing; transfer them one by one into a stewpan already containing half a pint of gravy, a slice of ham, and vegetables, as in No. 42. Simmer gently for a few minutes; then add one pint of chicken broth ; let it boil for fifteen or twenty minutes ; place the lettuces one by one into a soup-tureen ; pour the gravy over, after Laving strained it, together with one quart of boiling broth

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