Braised Lettuce

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            FOOD FUNNY
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Here's a real groaner from our friend Anna Welander in Uppsala,
Sweden:

A ghost dog walked into a pub and ordered a drink. On the way to his
table, he suddenly dropped his tail! He asked the bartender to help
him put it back on. The bartender's reply? "Sorry, we don't retail
spirits here."

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            TODAY'S RECIPE
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Here is a classic French preparation of a vegetable that is rarely
eaten cooked in many parts of the world. This is a shame because the
braised lettuce acts as an excellent vehicle for whatever braising
liquid or sauce that you use.

Braised Lettuce (Laitues Braisees)

2-3 slices bacon
1 medium onion, finely chopped
1 carrot, finely chopped
4-6 heads Boston lettuce, halved lengthwise
1 cup (250 ml) chicken, beef, or vegetable stock
Salt and freshly ground pepper to taste
3 Tbs (45 ml) cold butter
Chopped fresh parsley for garnish

Place the slices of bacon in the bottom of a greased baking dish large
enough to hold the lettuce halves in a single layer. Sprinkle with
the onion and carrot and place the lettuce on top, cut side down. Add
the stock, salt, and pepper and bake covered in a preheated 350F
(180C) oven for 30 minutes. Transfer the lettuce halves to a serving
platter and strain the liquid in the baking dish. Bring the liquid to
a boil in a small saucepan over moderate heat and reduce by about
half. Add the butter, stirring until it is melted and incorporated
into the sauce, and spoon the sauce over the lettuce. Garnish with
chopped parsley and serve immediately. Serves 4 to 6.
Received on Wed Feb 18 06:35:34 2004