|Boston lettuce||2 Large|
|Potato flour/Cornstarch||1 Teaspoon (Heaping)|
|Milk||1⁄2 Cup (8 tbs)|
|Vegetable bouillon cube/Chicken bouillon cube||1|
|Heavy cream||1⁄4 Cup (4 tbs)|
|Black pepper||To Taste|
1 Remove the older or damaged outermost leaves of the lettuce.
2 Trim off the very end of the base.
3 Wash the hearts well, and drain.
4 Cut lengthwise in quarters.
5 Remove the roots, leaves, and outer layers of the scallions.
6 Slice the bulbs into thin rings.
7 In a bowl, mix the potato flour or cornstarch with the cold milk.
8 In a shallow saucepan, place the lettuce and milk.
9 Crumble in the bouillon cube.
10 Gradually, stir in the cornflour mixture, stirring constantly.
11 Cover, and simmer gently for about 20 minutes over low heat or until tender and wilted.
12 Stir in the cream and remove from the heat.
13 Serve hot.