Lettuces (Laitues)

[2160—LAITUES BRAISÉES AU JUS]

After having parboiled, cooled, and pressed the water out of them, tie them together in twos or threes, and braise them as directed under No. [275]. This done, cut them in two, unfold the end of each half, and set them on a dish, in the form of a crown; alternating them with heart-shaped [croûtons] fried in butter. Or, merely dish them in a timbale.

[651]
]Coat them with the reduced braising-liquor combined with some thickened veal gravy.

N.B.—Braised lettuces may also be stuffed after the manner described under No. [2106].

[2161—LAITUES A LA MOELLE[!-- TN: original reads "MOËLLE" --]

Braise and dish the lettuces as above.

Upon the turban of lettuces, set a crown of large slices of poached marrow, and coat with a moderately thick buttered gravy.

[2162—LAITUES FARCIES]

Parboil, cool, and press the lettuces.

This done, open them in the middle without touching their stems, and garnish them with good forcemeat, combined with half its bulk of dry Duxelles (No. [223]). Reconstruct the lettuces; string them; braise them, and dish them as directed under No. [2160].