CookEat Recipe
Braised Lettuce
Six blanched lettuces pork-braised in wine/broth/tomato with heart croutons. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2254. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Identify larding pork product and safe 71°C raw-pork endpoint, safe lettuce chilling and No701 storage. Limites : Pork trim/slice quantities, No90 heart yield, lettuce shrinkage and sauce final volume unknown.
Method
Steps
Step 1
Put veal bones in five gallons STARTING cold water, bring to boil and skim; add whole peeled vegetables, cover/simmer four hours, cloth-strain, rapid-chill and measure FINISHED broth.
Step 2
Trim six thin bread slices, cut small hearts, drizzle a measured little clarified butter, toast on clean sheet in hot oven four-minute guide until golden; count actual hearts and allocate only six.
Step 3
Blanch six trimmed small lettuces five minutes, cool briefly in clean cold water and press dry. Line sautoire with recorded edible larding-pork trimmings, place lettuce, parsley and clove-studded onions above, season, cover with separately recorded larding-pork slices. Add wine, measured one gill FINISHED No701 and tomato juice; cover/oven-braise thirty-minute guide until raw pork reaches safe 71°C.
Step 4
Lift/squeeze lettuces, arrange with six SELECTED No90 hearts. Skim/strain pan gravy, boil five minutes, add teaspoon butter kneaded with teaspoon flour, cook flour safely and pour over.
Cooked it? Rate it.
Cooked 0 times