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French · Side
Laitues Braisées
Whole heads of soft lettuce blanched, squeezed and folded, then braised slowly on a bed of onion, carrot and blanched bacon in bouillon until silky, with the reduced braising liquor finished with butter as the sauce.
- Yield6 servings (12 soft lettuces or 6 escaroles)
- Hands-on50 min
- Total3 h 3 min
- Difficulty
Ingredients
Lettuce
- 12 headsmedium butterhead (Boston) lettuces, or 6 heads escarole or chicory
- 7½ Lwater, for blanching
- 70 gsalt, for the blanching water
- to tastesalt and pepper
Braise
- 6 slicesthick-cut bacon
- 28 gbutter
- 70 gonions, sliced
- 65 gcarrots, sliced
- 120 mldry white vermouthoptional
- 480 mlbeef bouillon, approximately
- 4 sprigsparsley
- ¼ tspdried thyme
- 1 leafbay leaf
Sauce
- 1 tspcornflour, mixed with 1 tbsp vermouth or cold bouillon
- 1 tbspbutter
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