Coeurs de laitue braisés (Braised
Hearts of Lettuce)
Braised lettuce is
rarely on the menu in English-speaking countries, but is a delicious
garnish for pot-roast, pheasant, pigeon or white meats such as veal or
pork, roast poultry or steamed white fish.
As a main
vegetable, count two lettuce hearts per portion. Choose sweet
varieties such as cos lettuce, sweet romaine, little gem (which are
very compact) or, if the above are unavailable, traditional round
lettuce.
Serves 4 |
Ingredients
8 small to medium compact Lettuces of equal size 100 g (1 3/4
oz) Butter Salt Freshly ground white Pepper |
|
Preparation
- Do not over-trim the outside leaves but thoroughly wash the
lettuces to remove any earth from between the the leaves, especially
at their base. (Healthy discarded outer leaves can always be used
for salads, soups, or to prepare Petits
Pois à l'ancienne which marry very well with this
recipe).
- Melt the butter in a deep lidded pan, roll the lettuces in the
butter to coat them on all sides, season and begin to braise gently.
As soon as the lettuces start to shead their natural water, cover
and turn heat to a minimum.
- Cook gently for about 20 minutes, turning occasionally. The
hearts should be cooked through retaining a little crispness.
Reserve the lettuces on a heated serving dish and briskly reduce the
cooking juices over a high heat to a liquor. Pour over the lettuce
hearts and serve immediately.
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