4131 Stuffed Lettuce for Garnishing

Name: Stuffed Lettuce for Garnishing
Cuisine: France
Ingredients: truffle; braising liquid; duxelles; ham; chicken; forcemeat; lettuce; bouillon; jus lié

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

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