CRÈME DE LAITUES, otherwise JUDIC
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
A historical recipe
A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 2 ingredients
- one and one-half pints of Béchamel
- one pint of white consommé
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
Chef Wood
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- Parboil and stew in butter two medium-sized ciseled lettuces, the greenest leaves of which should have been discarded.
- Add these to one and one-half pints of Béchamel.
- Rub through tammy;
- add one pint of white consommé;
- heat, and finish as usual with cream.
- Garnish with roundels of lettuce leaves, lightly coated with chicken forcemeat, a bit of truffle laid in their centre, and the whole poached at the last minute.
Plating
Cookware for this recipe
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Saucepan