Recipe For Cooking Lettuce Soup
From Practical Cooking And Serving by Janet McKenzie Hill, 1919. Section 243 of 825.
1 large head of lettuce. 1 teaspoonful of salt. 3 tablespoonfuls of butter. 1/4 teaspoonful of pepper. 1/2 teaspoonful of sugar. 5 cups of broth or water. 1/2 teaspoonful of tarragon vinegar. Yolks of 2 eggs. 1/2 cup of cream. 2 tablespoonfuls of flour.
Chop the lettuce and sauté in the butter with the sugar and vinegar; add the flour, and, when blended with the butter, the broth or water gradually; when the lettuce is tender, add the yolks beaten and diluted with the cream; let thicken without boiling. Serve with croutons.