6 small lettuces
salt
2 tbsp (1 oz) 25 g butter or margarine
3 tbsp (25 g) flour
250 ml chicken or vegetable stock
2 tsp chopped chives
1 bay leaf
2 tsp chopped parsley
pepper
salt
2 tbsp (1 oz) 25 g butter or margarine
3 tbsp (25 g) flour
250 ml chicken or vegetable stock
2 tsp chopped chives
1 bay leaf
2 tsp chopped parsley
pepper
method
1. Trim and wash the lettuces.
2. Plunge into boiling salted water for 2 minutes and then drain.
3. Refresh in cold water and drain thoroughly.
4. Melt the fat in a saucepan.
5. Stir in the flour and cook for 1 minute without browning, stirring all the time.
6. Draw off the heat and gradually stir in the stock.
7. Return to the heat and bring to the boil, stirring all the time, until the sauce thickens.
8. Add the herbs and seasoning and then add the lettuces.
9. Cover and cook gently for 30 minutes, stirring from time to time.
10. Remove the bay leaf. Season again if required before serving.
2. Plunge into boiling salted water for 2 minutes and then drain.
3. Refresh in cold water and drain thoroughly.
4. Melt the fat in a saucepan.
5. Stir in the flour and cook for 1 minute without browning, stirring all the time.
6. Draw off the heat and gradually stir in the stock.
7. Return to the heat and bring to the boil, stirring all the time, until the sauce thickens.
8. Add the herbs and seasoning and then add the lettuces.
9. Cover and cook gently for 30 minutes, stirring from time to time.
10. Remove the bay leaf. Season again if required before serving.
serving amount
serves 6
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
