Laitues Farcies (Stuffed Lettuces)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- lettuces
- farce fine
- dry Duxelles
Instructions
- Blanch the lettuces, refresh them and press them.
- Open them through the middle without touching the stump.
- Add half its quantity of dry Duxelles to the farce fine and garnish the lettuces with it.
- Put the lettuces back into shape and tie them.
- Braise them, and dress them as for the Laitues au jus.