Braised Lettuces with Gravy

Ingredients

• lettuces
• croûtons cut in hearts and fried in butter
• butter
• the reduced braising liquor
• thickened veal gravy (jus de veau lié)

Instructions

1. Blanch the lettuces, refresh them and press them to extract the water.
2. Tie them together by twos or threes and braise them.
3. When they are braised, cut them in two and fold back the end of each half.
4. Arrange them in a crown on a dish, alternating with heart-shaped croûtons fried in butter; or else simply arrange them in a timbale.
5. Sauce with the reduced braising liquor, with thickened veal gravy added to it.