Home › The World's Kitchen › Stuffed Lettuce

Stuffed Lettuce

Clip off the stalks and pick off the stale leaves from six very small, sound heads of lettuce, plunge them in two quarts boiling water with teaspoon salt and boil five minutes. Lift up with a skimmer and let cool off in cold water, then carefully press out all the water. Split them in two. Skin three country sausages, place the meat on a plate, add a little chopped parsley and three chopped canned mushrooms, mix well. Divide the force in the lettuce, give their former shape, then tie them around with a string. Place in a sautoire half a sliced carrot, half a sliced onion, one branch parsley , one bay-leaf and one clove, place the lettuce over them. Season with a light teaspoon salt and three saltspoons pepper. Arrange a thin slice of pork on top of each lettuce, then moisten with two gills broth, two tablespoons sherry and one gill demiglace. Boil five minutes, set in the oven forty minutes. Remove, untie, dress on a hot dish, skim fat from the surface of gravy and let the gravy reduce eight minutes on the range, then strain through a Chinese strainer over the lettuce, arrange six heart shape bread croutons around and serve.