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Lettuce and Sour Cream

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(if anyone tries this recipe – pls tell us how it is!  It sounds so retro and yet I have a memory of having it when I was a kid....)

Mix 3 tablespoons butter with 2 tablespoons flour in a heavy skilled and cook the roux stirring constantly until it bubbles.  Stir in 1 cup chicken stock or vegetable stock, gently so that it stays smooth, stirring constantly like when you make a gravy with a spoon or a whisk.  Simmer
until it thickens a bit, season with salt and white or black pepper.

Shred two heads of lettuce, they call it spring lettuce, they mean ice-berg or butter lettuce (you could try it with romaine but it would be weird and other lettuces would be too tangy).  Wash carefully and dry.

In a small saucepan, gently scald 1 cup of sour cream mixed with 1 tablespoons capers and a tablespoons of cider or white vinegar.

Add the lettuce to the skillet and and the scalded sour cream mixture.  Toss it all together, cover and let it simmer gently for 10 minutes or less.

Serve hot!

Adapted from Gourmet Cookbook, Volume 1 

 

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