Thick Lettuce Soup

Purée de Laitue


Put two ounces of butter into a stewpan with three sliced onions, a bunch of herbs (thyme, parsley, bayleaf), and a bunch of chervil; cut up one and a half pounds of fresh, well-washed and dried lettuce, add to the above, draw down in the stewpan for about twenty minutes with the pan covered over, then add about two ounces of rice cream or crème d’orge, three pints of light well-flavoured stock or milk, and cook all together for about forty minutes, keeping the stock well skimmed while boiling, then pass through the tammy, and return the purée to the bain marie to get hot; for each quart of the purée mix three raw yolks of eggs, one ounce of butter, the juice of half a lemon, half a pint of warm cream, a little apple green to colour, and stir all together until it thickens, then strain into the tureen; garnish with little red and white quenelles, or croûtons if liked.

Quenelles for Purée

A quarter of a pound of white meat, either veal, rabbit, or chicken, pounded until smooth, then added to four ounces of panard, pounded again and mixed with half an ounce of butter, one and a half eggs, a little salt, nutmeg, and cayenne. Pass through coarse hair or fine wire sieve, divide it into two parts, colour one with carmine, put it into forcing bags, force out in the shape of two little nuts joined together, on to a buttered sauté pan, cover with boiling water, watch the water re-boil, then draw to the side of the stove, let them remain for six or seven minutes, then strain, and use.