Boiled Lettuce

Ingredients

• firm heads of lettuce
• good consomme
• 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 with tape or soft string and place them in a wide saucepan.

4. Cover with consomme and cook slowly, covered, for 30 minutes.

5. Remove the heads carefully and drain in a colander.

6. Place on a hot platter and keep warm.

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

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