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Braised Lettuce (Laitues Braisées) (Serves 8) Although lettuce is customarily braised with carrots, onions, herbs, etc., if you have a good brown sauce it is easier to blanch the lettuce and finish it with the sauce, and the result is just as good. 8 medium to small heads Boston lettuce Remove any bruised leaves from the lettuce and wash in cold water, spreading the leaves gently to remove any sand. Drop the lettuce in a large pot of boiling water, preferably salted, and cover until it comes to a boil again. Remove the cover as soon as it boils (if it is cooked covered, the lettuce will turn yellow) and place a piece of cheesecloth, towel, or even paper towel on top of the water. This helps the lettuce to cook evenly all around. Let boil for approximately 20 minutes, or until the cores of the lettuce are tender when pierced with a knife. Immediately place the lettuce under cold running water. Place a large spoon or a skimmer across the kettle containing the lettuce so that the cold water does not hit the tender leaves directly. When cold, remove the lettuce and squeeze each one gently, being careful to keep the shape of the lettuce. You will have long, narrow, even shapes. Split each lettuce lengthwise. Lay the halves of lettuce, cut side up, flat on a board. Flatten each half with the flat blade of a knife. Fold the leafy end approximately 1/4 of the way over the cut end. Turn the lettuce half so that the folded side is underneath and trim the core off. You should have nice little bundles resembling triangles. 4 tablespoons sweet butter salt freshly ground black pepper 1 cup brown sauce (see Basic Brown Sauce) In a large skillet, melt the butter and place the lettuce pieces next to one another, folded side up. Sprinkle with salt and pepper. Cook on medium heat 6 to 8 minutes until the lettuce is slightly brown. Turn on the other side and cook for 4 to 5 minutes on medium heat. Add the brown gravy, cover with a piece of waxed or parchermin (parchment) paper, and place in a preheated 400-degree oven for 6 to 8 minutes. 2 tablespoons sweet butter 1 tablespoon chopped parsley At serving time, arrange the lettuce on a serving platter and coat each "bundle" with a small spoon of gravy. Melt the butter in a fry pan; when it turns hazelnut in color, pour over the lettuce. Place a little dot of chopped parsley on each lettuce and serve immediately. Return to Top |
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