4132 Laitues à la Florentine

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Blanch, refresh and drain the lettuce; remove the leaves; for each portion place 5–6 of them together to form a sort of round base. In the centre of each of these, place 1 tbs Riz Pilaw mixed with a little gravy and grated Parmesan then fold over the leaves to enclose the rice forming into the shape of balls.

Turn them over and place into a shallow pan lined with slices of salt pork fat, barely cover with fatty Bouillon, bring to the boil and cook gently in the oven for 30–35 minutes.

To serve: drain the lettuce, arrange in a deep dish, place a slice of poached bone marrow on each, sprinkle with grated Parmesan and coat with reduced tomato-flavoured veal gravy.