Lettuce à la Creme with Parmesan

The "Queen" Cookery Books. No.10. Veg... · S. Beaty-Pownall · 1902

Source: The "Queen" Cookery Books. No.10. Vegerable
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (5)

Parmesan cheese ↝ Cheese, parmesan, grated [Dairy and Egg Products]
coralline pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
grated breadcrumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (5)

Cook lettuce as in L. à la creme, allowing a good dusting of Parmesan cheese and a sprinkle of coralline pepper to each lettuce.
Place any leftover cooked lettuce in a well-buttered fireproof dish.
Moisten the lettuce with a little cream.
Strewn with grated breadcrumbs and Parmesan cheese, with a few morsels of butter over it.
Set in the oven till nicely browned.

Original Text · last edited 4 days ago

and drying, and cooked as in L. à la creme, only allowing a good dust of Parmesan cheese and a sprinkle of coralline pepper to each lettuce. Cooked in this way, any lettuce left over may be placed in a well-buttered fireproof dish, moistened with a little cream, strewn with grated breadcrumbs and Parmesan cheese, with a few morsels of butter over it, and set in the oven till nicely browned.

Notes

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