4130 Laitues Farcies

Stuffed Lettuce

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Blanch the lettuce, refresh them and squeeze out all the water. Cut open down the centre without going through the stump. Place a piece of stuffing in the centre made of 2 parts good forcemeat and 1 part dry Duxelles.

Reshape, tie with string and braise in the usual manner; serve as for Laitues braisées au Jus.