Stuffed Lettuce Recipe
Ingredients
| Lettuce leaves | 4 Large | |
| Sausage meat | 1/2 Pound | |
| Green bell pepper | 2 Tablespoon, finley chopped | |
| 1/2 cup soft breadcrumbs | ||
| Marjoram | 1/2 Teaspoon | |
| Chives | 1/2 Teaspoon, chopped | |
| Thyme | 1/2 Teaspoon | |
| Parsley | 1 Tablespoon, chopped | |
| 1 egg, lightly beaten | ||
| Milk | 1 Tablespoon | |
| Ketchup | 1/2 Cup (16 tbs) | |
| White wine | 1/4 Cup (16 tbs) | |
| Butter | 3 Tablespoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Wash and dry the lettuce leaves and set aside.
Combine the pork sausage in a bowl with bell pepper, breadcrumbs, marjoram, chives, thyme, parsley, salt, pepper, egg and milk and mix well.
Divide the mixture onto the lettuce leaves and roll up, tucking in ends neatly, and fasten with tooth-pickes.
Arrange in a flameproof casserole and addketchup and wine mixed together.
Butter paper and place on the top.
Cover tightly and place casserole in hot ashes to cook for 35-40 minutes.
Renew hot ashes occasionally.
Combine the pork sausage in a bowl with bell pepper, breadcrumbs, marjoram, chives, thyme, parsley, salt, pepper, egg and milk and mix well.
Divide the mixture onto the lettuce leaves and roll up, tucking in ends neatly, and fasten with tooth-pickes.
Arrange in a flameproof casserole and addketchup and wine mixed together.
Butter paper and place on the top.
Cover tightly and place casserole in hot ashes to cook for 35-40 minutes.
Renew hot ashes occasionally.
Chef
