Lettuce Soup

Potage des Laitues

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 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


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 spoonful of French Vinegar. Stir constantly, so that it will not burn. Add the flour (which has been rolled smoothly in butter), the pepper and salt, throw in a dash of Cayenne pepper. Break in the egg and stir. Pour on the Broth. Place the dice of bread in the tureen, and add the gill of cream to the Soup before pouring over the bread.