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Braised Lettuce (Laitue Braisée)

ingredients

serves 10
10 cabbage lettuces
25 g butter
100 g sliced carrot
100 g sliced onion
1 sprig of thyme
1 bayleaf
2 cloves of garlic
500 ml white stock
150 g bacon rind or trimmings
10 heart-shaped croutons
chopped parsley
seasoning

method

1. Remove any discoloured and coarse outer leaves and trim the root end. Wash in cold water, then blanch for 5 minutes, refresh and drain well.

2. Butter and season a braising pan, place in the sliced vegetables, thyme, bayleaf and garlic. Arrange the lettuce on top, season and three-quarters cover with the stock.

3. Cover with the bacon, greaseproof paper and a lid, bring to the boil and braise in the oven at 175°C for 40 minutes.

4. Remove, drain and cut in half and fold the top part underneath.

5. Arrange in a vegetable dish and moisten with some of the cooking liquid.

6. Dip the end of each crouton into the liquid, then into the chopped parsley, and place between each portion.

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