Laitues Farcies pour Garniture

Ingredients

Equipment Needed

• •5-quart (5-liter) saucepan
• •12-inch (30-cm) lidded sauté pan
• •Wire rack and clean kitchen towels
• •Small sharp knife
• •Baking parchment

Instructions

1. 1

   Sort the lettuces

   Bring a large saucepan of water to a boil and season it with the measured salt. Separate 8 broad, unbroken outer leaves from the lettuces, plus 2 spare leaves for repairs, easing them away from the cores rather than pulling at their ribs. Wash them carefully. If making the chopped-lettuce version, quarter the remaining hearts through their stems; for the foie-gras pilaff version, keep the unused hearts raw for another meal.

2. 2

   Parboil and cool

   Lower the large leaves into the boiling water in two batches and parboil them for 20 to 30 seconds, just until pliable and bright green. Lift them immediately into very cold water. If making the chopped-lettuce filling, parboil the quartered hearts separately for 45 to 60 seconds, until wilted but not collapsing, then cool them the same way. The separate passes are the home-kitchen translation: the leaves stay whole while the denser hearts receive the extra cooking they need.

   The water must return to a boil between batches. Leaves left waiting in merely hot water turn limp and dull before they become properly pliable.
3. 3

   Drain completely

   Spread the cooled leaves in one layer on clean towels set over a rack, cover with another towel, and leave them for 10 minutes. Blot each leaf, then shave any thick rib nearly level with a small knife without cutting through the leaf. If using the hearts, squeeze them gently but firmly in a towel before chopping. Water trapped here dilutes the filling and braising liquor. Press one leaf between dry fingertips; it should feel supple, not slippery.

4. 4

   Choose the filling

   For the chopped-lettuce path, reach for the finished seasoned filling from Cabbages for Garnish.—A (No. 2104), prepared with the thoroughly drained chopped hearts. For the richer path, reach for the finished Cabbages for Garnish.—C (No. 2106), whose pilaff rice is already worked with foie-gras purée. Keep either filling cold until shaping. Each referenced preparation remains whole, with its own seasoning and proportions; this entry simply assigns 1 tablespoon to each lettuce packet.

5. 5

   Close the packets

   Lay a leaf dull side up with its rib toward you. Place 1 level tablespoon of filling just below the center, fold the lower edge over it, bring in both sides, and roll into a compact packet. Cup it gently between your palms to round it. If a leaf is small or torn, overlap it with a spare leaf and roll both together, exactly as the source directs for an insufficient wrapper. Ça se rattrape. Set each packet seam side down while you shape the rest.

   Do not overfill. The tablespoonful is not timidity; it leaves enough leaf to make a secure seal and preserves the book's proportion.
6. 6

   Set the braise

   Rub a wide lidded sauté pan with 1 tablespoon of the butter. Arrange the packets seam side down in one snug layer, close enough to support one another but not crushed. Dot them with ½ tablespoon of the remaining butter, pour the stock around them, and season the liquid lightly with salt and white pepper. It should rise roughly one-third of the way up the packets. Cover the surface with a round of parchment, then put on the pan lid.

7. 7

   Braise and glaze

   Bring the liquid just to a tremble over medium heat, then lower the heat and braise gently for 20 to 25 minutes. Do not turn the packets. If one begins to open, use two spoons to tuck its seam underneath and nestle it against its neighbors; if the pan approaches dryness, add stock a tablespoon at a time. Lift the tender packets to a warm platter. Boil the uncovered liquor until about ¼ cup remains and it lightly coats a spoon, then remove the pan from the heat and swirl in the final ½ tablespoon of cold butter. If the glaze looks oily, add 1 teaspoon of cold stock and swirl again until it reunites.

8. 8

   Serve the garnish

   Nappez (coat) the packets with the butter-glossed braising liquor and bring them to the table at once, allowing 2 per person beside roast poultry, veal, or another simply sauced meat. Keep the platter generous and unadorned. The smooth green parcels and their glaze are the presentation. À table!

Chef Tips

• •Choose butter lettuce with broad, flexible outer leaves and compact, fresh hearts. Romaine ribs are too assertive for these small packets, while iceberg tears before it can fold properly.
• •The two fillings are alternatives, not layers. Make all eight one way, or divide the batch into four of each and shape one set round and the other slightly oblong so you can distinguish them after braising.
• •If foie gras is unavailable, make the chopped-lettuce version. Ordinary pâté does not melt through pilaff in the same way and changes both the texture and intention of the richer formula.
• •Use light, unsalted stock. A dark or heavily reduced stock bullies the lettuce, and a salted one can become harsh as the braising liquor reduces.
• •Serve these with roast chicken or veal and the meat's own restrained jus. A white Burgundy has enough breadth for the butter and the foie-gras version without overwhelming the lettuce.

Advance Preparation

• •The stated preparation time begins with the referenced filling or fillings finished and cold; their own entries carry their separate preparation times.
• •The lettuce leaves may be parboiled, cooled, and thoroughly dried up to 6 hours ahead. Layer them between dry towels, cover, and refrigerate.
• •The packets may be filled and shaped up to 4 hours ahead. Arrange them seam side down in the buttered pan, cover, and refrigerate; add the stock only when ready to braise.
• •They may be braised about 30 minutes before serving. Hold them covered in a warm place, then reduce and mount the liquor with the final butter immediately before coating the packets.

Frequently Asked Questions

Nutrition Information

1 serving (about 200g)