Chapter XVIII · Vegetables and Farinaceous Products · No. 2160
Built upon: No. 275Braised VegetablesNo. 2106Cabbages for Garnish.—C
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, Braised Vegetables. 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.
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, Cabbages for Garnish.—C.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2160, p. 650. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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