Stuffed Lettuces

Ingredients

• some firm cabbage lettuces
• stuffing of pounded sausage meat
• some chopped mushrooms
• slices of bacon
• 2 peeled and sliced onions
• 2 cloves
• moisten with stock
• season with salt
• pepper

Method

1. 1

   Blanch some firm cabbage lettuces, previously-trimmed and washed, in salted water, for about 5 minutes; then drain, let cool, and press well; split down the middle, and introduce in the centre a stuffing of pounded sausage meat, to which some chopped mushrooms have been added.

2. 2

   Shape the stuffed lettuces neatly to give each its natural shape, and tie each with thin string.

3. 3

   Then arrange in a saute-pan lined with slices of bacon, a sliced carrot, 2 peeled and sliced onions, 2 cloves, and a bouquet-garni.

4. 4

   Moisten with stock, and season with salt and pepper; cover with slices of bacon, and braise for about 30 minutes or longer.

5. 5

   When the lettuces are cooked, place them in a vegetable dish.

6. 6

   Pour over some Madere sauce with an addition of lettuce stock previously skimmed and reduced, and serve hot.

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 54. The excerpt below is the record exactly as published.

Stuffed Lettuces. Blanch some firm cabbage lettuces, previously- trimmed and washed, in salted water, for about 5 minutes ; then drain, let cool, and press well ; split down the middle, and introduce in the centre a stuffing of pounded sausage meat, to which some chopped mushrooms have been added. Shape the stuffed lettuces neatly to give each its natural shape, and tie each with thin string. Then arrange in a saute-pan lined with slices of bacon, a sliced carrot, 2 peeled and sliced onions, 2 cloves, and a bouquet- gami. Moisten with stock, and season with salt and pepper

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