Braised Lettuce

Name: Braised Lettuce
Cuisine: French
Ingredients: Salt; Pepper from the mill; ½ cup finely minced mushrooms; ½ cup dry white wine or Pure Vegetable Broth or other broth of your choice; 3 large heads Boston or Lola Rossa red lettuce; 1 tablespoon unsalted butter, softened; ½ cup boiling Secondary Stock or other broth of your choice; ½ cup boiling Secondary Stock or other broth of your choice; 3 large heads Boston or Lola Rossa red lettuce; ¼ cup heavy cream, whipped until barely mounding; ½ cup dry white wine or Pure Vegetable Broth or other broth of your choice; ½ cup dry white wine or Pure Vegetable Broth or other broth of your choice; 1 tablespoon fresh lemon juice; 2 tablespoons minced scallions, white and green parts mixed

Preparation info

FFR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

Soft leaf lettuce is one of the best for braising but escarole is also wonderful. See the note below for more suggestions. Excellent with any poultry or veal dish.

Ingredients

For the lettuce

3 large heads Boston or Lola Rossa red lettuce
1 tablespoon unsalted butter, softened

Europe
France
Side dish
Gluten-free

Method

Trim the root ends of the lettuce and cut each head in half. Wash under cold running water. Wrap the lettuce hearts in the larger outer leaves to make tight bundles. Preheat the oven to 325°F. Rub a baking dish with the butter, add the lettuce, and cover with the boiling stock. Season