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.