164. GARNISH OF BRAIZED CABBAGE LETTUCES.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 60 min Total: 60 min
Yield
12.0 servings
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
Instructions (24)
  1. Trim, wash, and blanch a dozen full white-heart cabbage lettuces.
  2. Drain them on a napkin.
  3. Cut and spread them open.
  4. Season with pepper and salt.
  5. Tie them up with a string.
  6. Place them in a stewpan on thin layers of fat bacon.
  7. Add a carrot, a faggot of parsley and green onions, and an onion stuck with two cloves.
  8. Cover with a buttered round of paper.
  9. Moisten with the toppings of white stock.
  10. Allow them to boil gently by the side of the fire for an hour.
  11. Drain them on a sieve.
  12. Remove the strings.
  13. Press them neatly in a napkin.
  14. Open each lettuce with a knife.
  15. Smooth the inner part.
  16. With the knife turn the ends of the leaves under so as to give to the lettuce a smoothly rounded end.
  17. Cut off the stalk neatly.
  18. Place each lettuce successively in a clean sauta-pan.
  19. Pass their liquor through a sieve into a stewpan.
  20. Remove every particle of grease.
  21. Boil it down to the consistency of half-glaze.
  22. Add it to the lettuces.
  23. Cover them with a buttered paper.
  24. A quarter of an hour previously to their being required for use, set them in the oven to get warm.
Original Text
164. GARNISH OF BRAIZED CABBAGE LETTUCES. TRIM, wash, and blanch a dozen full white-heart cabbage lettuces; drain them on a napkin, cut and spread them open, season with pepper and salt, tie them up with a string, and place them in a stewpan on thin layers of fat bacon; add a carrot, a faggot of parsley and green onions, and an onion stuck with two cloves; cover with a buttered round of paper, and moisten with the toppings of white stock. Allow them to boil gently by the side of the fire for an hour, drain them on a sieve, remove the strings, press them neatly in a napkin, and open each lettuce with a knife; then smooth the inner part, and with the knife turn the ends of the leaves under so as to give to the lettuce a smoothly rounded end; cut off the stalk neatly, and place each lettuce successively in a clean sauta-pan; next pass their liquor through a sieve into a stewpan, remove every particle of grease, and boil it down to the consistency of half-glaze; add it to the lettuces, cover them with a buttered paper and a quarter of an hour previously to their being required for use, set them in the oven to get warm.
Notes
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