274. LETTUCE AND WHOLE-PEA SOUP

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (11)
Instructions (12)
  1. Pick, wash, and blanch a dozen white-heart cabbage-lettuces.
  2. Cut them open, and spread them on a clean napkin.
  3. Season them with minionette pepper and salt.
  4. Put two lettuces together, face to face, and tie them up with twine.
  5. Cover the bottom of a stewpan with thin layers of fat bacon, and place the lettuces thereon.
  6. Pour upon them some broth from the boiling stockpot, over which lay a round of buttered paper.
  7. Place the lid on the stewpan, start them to boil on the fire, and then place them on a slackened stove, to simmer gently for about an hour.
  8. After which, drain the lettuces on a clean napkin, untie them, and after having cut them into inch lengths, lay them in the soup-tureen.
  9. Add a pint of young green-peas boiled for the purpose, and a small pinch of minionette pepper.
  10. Take every particle of fat off the broth in which the lettuces have been braized, and add it to the lettuces and peas already in the tureen.
  11. Pour over two quarts of bright strong consommé of fowl.
  12. Ascertain that the soup be palatable, and having thrown in a handful of duchess' crusts, send to table.
Original Text
274. LETTUCE AND WHOLE-PEA SOUP. PICK, wash, and blanch, a dozen white-heart cabbage-lettuces; cut them open, and spread them on a clean napkin; season them with minionette pepper and salt; then put two together, face to face, and proceed to tie them up with twine. Cover the bottom of a stewpan with thin layers of fat bacon, and place the lettuces thereon; pour upon them some broth from the boiling stockpot, over which lay a round of buttered paper; place the lid on the stewpan, start them to boil on the fire, and then place them on a slackened stove, to simmer gently for about an hour; after which, drain the lettuces on a clean napkin, untie them, and after having cut them into inch lengths, lay them in the soup-tureen, together with a pint of young green-peas boiled for the purpose, and a small pinch of minionette pepper. Take every particle of fat off the broth in which the lettuces have been braized, and add it to the lettuces and peas already in the tureen, over which pour two quarts of bright strong consommé of fowl; ascertain that the soup be palatable, and having thrown in a handful of duchess' crusts, send to table.
Notes
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