Title: Creamed Lettuce
Categories: Vegetable French Side dish
Yield: 1 Batch

2		Heads lettuce or equivalent amount of leftover greens from B
4	tb	Butter
1	tb	(rounded) flour
1/4	c	Cream
		Fresh bread croutons (optional)
		Salt, freshly ground pepper, and nutmeg.

The lettuce greens can be salvaged from leaves that might otherwise be thrown away. Wash, dry, and refrigerate until there are enough to use. Blanch the lettuce as you would spinach; the cooking time depends on the variety. Strain, squeeze dry, and chop. In a skillet saute in 3 to 4 tablespoons melted butter. Sprinkle with flour, season with salt, pepper, and nutmeg, and mix everything well. Before serving, stir in the cream. If desired, the croutons can be incorporated into the greens or crumbled and sprinkled on top.

NOTE: The dish makes a first class presentation of the lettuce and it is a delicious accompaniment to roasted birds. Serve with a light Beaujolais.

This recipe reflects the kind of economy that doesn't permit waste. You can use any trimmings and greens.

1 ARALDO, Josephine and REYNOLDS, Robert From a Breton Garden: The Vegetable Cookery of Josephine Araldo. Aris Books. Berkeley, California

MM Format by John Hartman Indianapolis, IN

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