Boiled Lettuce

Ingredients

• firm heads of lettuce
• good consommé
• white roux

Directions

1. Wash the lettuce and trim away wilted and coarse outer leaves.

2. Cut the stalks close to the lowest leaves.

3. Tie each head separately with tape or soft string.

4. Place the heads close together in a wide saucepan.

5. Cover with consommé and cook slowly, covered, for 30 minutes.

6. Check if the heads are easily pierced by a straw.

7. Carefully remove the heads and drain in a colander without bruising.

8. Place on a hot platter and keep warm.

9. Stir a white roux into the pan gravy and bring to a boil.

10. Pour the gravy over the lettuce after removing the strings.