Chapter XVIII · Vegetables and Farinaceous Products · No. 2162
Built upon: No. 223Ordinary or Dry DuxelleNo. 2160Laitues Braisées au Jus
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, Ordinary or Dry Duxelle). Reconstruct the lettuces; string them; braise them, and dish them as directed under No. 2160, Laitues Braisées au Jus.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2162, p. 651. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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