Lettuce Soup from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Prepare a good broth and cook till it is reduced to three pints; this will serve six persons. Chop the Lettuce fine and stew it with a tablespoonful of butter, adding the pinch of sugar and a spoon...
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Ingredients
- A Large Head of Lettuce
- A Spoonful of French Vinegar
- An Egg
- A Tablespoonful of Butter
- A Gill of Cream
- A Teaspoonful of Flour
- Dices of Stale Bread
- A Pinch of Sugar
- 3 Quarts of Broth
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