4131 Stuffed Lettuce for Garnishing

Method

Braise the lettuce as for Laitues braisées au Jus; cut them in half and trim.

Spread each half with a small tablespoon of either plain chicken forcemeat or, according to requirements, the same forcemeat containing one-quarter its volume of either Duxelles, chopped ham or finely chopped truffle. Fold over, place in a shallow pan with a little of the braising liquid and a few tablespoons of Bouillon, cover and place in the oven for long enough to cook the forcemeat.

Arrange in a dish and coat with some Jus lié containing the well reduced cooking liquid.

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