Recipe

Laitues Au Jus Recipe


Laitues Au Jus Recipe Scearley / All my dishes
2 years, 6 months ago
Braised lettuce. It sounds so odd, so weird to us. But in 19th century France, this was the kind of dish that separated cooks from chefs, and was a staple of all of the finest establishments.
Prep:25m Cook:75m Servings:8

Scearley

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Ingredients
  • 4 firm heads Boston lettuce
  • 5 oz smoked ham, finely chopped
  • 1 Tbsp vegetable oil
  • 1 Tbsp unsalted butter
  • 1 carrot, finely chopped
  • 3 shallots, finely chopped
  • 2 tsp minced fresh thyme
  • 1 Tbsp chopped fresh parsley
  • Salt
  • 1 c chicken stock or vegetable stock

Directions
  1. Preheat oven to 325.
  2. Wash the lettuce and place th eheads, whole, in a large saucepan.
  3. Cook, covered, in a small amount of salted water for 2 minutes.
  4. Drain in a colander and let cool.
  5. Squeeze out any remaining water and pat dry with a towel.
  6. Cut each head in half, trimming the bottom if necessary.
  7. Place half of the smoked ham in the bottom of a greased casserole, and top with the lettuce halves.
  8. In a skillet, saute the carrots and shallots in the butter, oil, and herbs until they are tender.
  9. Top each lettuce half with the sauteed mix and then top with the remaining ham.
  10. Add the stock to the casserole and cover tightly.
  11. Bake for 1 hour.
  12. With a slotted spoon, transfer the lettuce halves to a serving dish and pour the pan juices over them. Serve hot.

Not quite what you're looking for? See more Side Dishes / Vegetable Dishes
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