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Categories:Viewed: 10 - Published at: 7 years ago
Ingredients
- 2 large heads romaine lettuce
- 1 teaspoon salt
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 2 tablespoons whipping cream
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
- Dash of pepper
- 2 tablespoons grated Parmesan cheese
Method
- Separate lettuce leaves, and wash thoroughly. Tear into bite size pieces. Place lettuce and water to cover in a large Dutch oven; set aside 1 hour. Drain.
- Place lettuce, 1 cup water, and salt in a Dutch oven. Bring to a boil. Cover; reduce heat, and simmer 20 minutes. Drain well.
- Melt butter in a heavy saucepan over low heat; stir in flour. Cook 1 minute, stirring constantly. Gradually add broth; cook over medium heat, stirring constantly, until thickened and bubbly. Add cream; cook 1 minute, stirring constantly. Stir in lemon juice, salt, and pepper. Pour sauce over cooked lettuce. Sprinkle cheese over top.
