Laitue au Jus (Stewed Lettuce) (France)

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Laitue au Jus (Stewed Lettuce) (France)

Source: Encyclopedia of European Cooking

 

 

4 lettuces with firm hearts

1 tablespoon (3 tsp) vegan margarine -OR- oil

1 tablespoon GF flour

1/2 English pint (9 1/2 fl oz) (285 ml) clear stock

1 large onion

1 tablespoon (3 tsp) chopped parsley

1 bay leaf

salt and pepper

 

 

Wash the lettuces and be very careful to remove every bit of grit or

earth. Get a saucepan of water boiling, slightly salted. Move it to a

low heat, put the lettuces in, cover the pan, and let them simmer for

10 minutes. Then remove them, dip them quickly into cold water and

out again. Let them drain thoroughly. Put the margarine in a saucepan.

When it has melted, gently blend in the flour, stirring all the time

with a wooden spoon. Slowly and carefully pour in the stock, still

stirring, until it thickens. Add salt and pepper to taste, the onion

chopped as fine as possible, then the parsley and bay leaf. Lastly,

put in the lettuces. Remove the saucepan to the side of the stove,

cover it, and let the lettuces cook gently for 1/2 hour, stirring

occasionally.