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Boiled Lettuce

  • 4-5 heads lettuce
  • 1 pint white sauce
  • Salt
  • Pepper
  • Grated nutmeg
  • 2 egg yolks, well beaten
Wash the heads of lettuce, removing thick, bitter stalks and keeping all the good leaves. Cook in boiling, salted water for 10-15 minutes, then blanch in cold water. Drain, then chop lightly.

Heat the chopped lettuce with the white sauce seasoned with salt, pepper and grated nutmeg. After simmering for a few minutes in the sauce, draw to a cooler part of the range and stir in the beaten egg yolks.
Submitted by Tess M Jun 20, 2010 15 min 30 min 45 min


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