Braised lettuce

Braised lettuce

By
From
Encyclopedia of Food and Cookery
Serves
6

Ingredients

Quantity Ingredient
6 small lettuces
salt and freshly ground black pepper
4 thin rashers streaky bacon, rind removed, chopped
1 onion, chopped
1 carrot, chopped
1 bouquet garni
375ml chicken or beef stock, hot
or 250ml stock and 125 ml white wine or vermouth, warmed
knob butter
lemon juice, squeezed

Method

  1. Plunge lettuces, whole, 2 or 3 at a time, into boiling salted water and parboil for 5 minutes. Cool under running water and squeeze to extract as much water as possible. Cut each lengthways in half. Season with pepper and fold crossways in half; tie with string.
  2. In a shallow pan that will take lettuces in a single layer, make a bed of bacon, onion and carrot. Add bouquet garni and lay lettuce close together on top. Cover and cook over moderate heat, or in a preheated hot oven, for 10 minutes.
  3. Pour in enough stock barely to cover lettuce. Cover and simmer on low heat, or in a moderate oven, for 1 hour. Remove lettuce to a heated serving dish, remove string and keep warm. Strain cooking liquid into a clean saucepan, skim off fat and boil rapidly until reduced to about 125 ml. Adjust seasoning, remove from heat and swirl in butter and lemon juice. Pour over lettuce and serve immediately.
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