LEAF VEGETABLES, AND HOW TO COOK THEM. 



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dissolved meat glaze. Dish up in a circle upon croutons of fried 

 bread about the size of the lettuces. Have ready some thinly cut 

 slices of fried bacon, garnish the dish with these, and serve hot. 



Garbure of Lettuce. — Braise the lettuces and drain them. Prepare 

 some thin slices of grilled bread and place in the bottom of a deep 

 dish. Arrange the lettuces on the bread, then again with lettuce after, 

 alternately, until the dish is full, making sure that the lettuce forms 

 the last layer. Pour over some rich stock or gravy, and brown in the 

 oven. 



Lettuce a la Crime. — After having braised 6 lettuces, drain, press, 

 and chop them finely. Melt 2 oz. of butter in a stew-pan, stir in I oz. 

 of flour, and stir till a light brown ; then moisten with a gill of cream. 

 Add the chopped lettuces to this, and cook slowly for about io 

 minutes. Season and serve in a vegetable dish. Surround the lettuce 

 with croutons of fried bread. 



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 garni. Moisten 

 with stock, and season with salt and pepper : cover with slices of 

 bacon, and braise for about 30 minutes or longer. When the lettuces 

 are cooked, place them in a vegetable dish. Pour over some Madere 

 sauce with an addition of lettuce stock previously skimmed and reduced, 

 and serve hot. 



Fried Lettuce Hearts. — Trim the lettuces, preserving only the heart 

 and the white leaves. Cook as stated for braised lettuces. Drain 

 and press in a cloth to extract the water. Shape each lettuce neatly. 

 When cold, brush over with beaten egg, then roll them in breadcrumbs. 

 Fry in deep fat to a golden colour, drain, dish up, and serve hot. 



Braised Lettuces with Green Peas. — Wash, trim, and blanch 6 or 8 

 firm cabbage lettuces, braise them in some well-flavoured stock, 

 take up, drain, trim again, and put into shape. Reduce the stock to a 

 glaze, put in the lettuces, and finish in a moderate oven for 10 minutes 

 (cover with buttered paper or stew-pan lid). Glaze each head with 

 the reduced stock, or else a little dissolved meat glaze, dish upon 

 croutons of bread about the size of the lettuces, dress in a circle. Have 

 ready some green peas cooked in salted water, strain, and put in the 

 centre of the dish. Place a piece of fresh butter on top, and serve. 



Another Way. — Another way of cooking lettuces and peas is to 

 shred the lettuces and cook them with the peas in salted water ; they 

 are drained, then tossed in a saute-pan over the fire for several minutes, 

 using fresh butter for sauteing. A dessert-spoonful of flour is then 

 sprinkled in and stirred, moisten with a little stock, and finish with 2 

 pats of fresh butter. Season to taste, dish up, and serve. 



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