I had then, and at other times, the greatest delight in the Holy Scriptures, of any book whatsoever. Oftentimes in reading it, every word seemed to touch my heart. I felt a harmony between something in my heart, and those sweet and powerful words. I seemed often to see so much light exhibited by every sentence, and such a refreshing food communicated, that I could not get along in reading; often dwelling long on one sentence, to see the wonders contained in it; and yet almost every sentence seemed to be full of wonders.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Meats	Dutch	Essnce02	1	servings

INGREDIENTS

6		Baby Romaine lettuce heads
1	tb	Olive oil
4	oz	Bacon; diced small
1/4	c	Chopped shallots
1/2	c	White wine
2	tb	White wine vinegar
2	c	Chicken stock
		Salt; to taste
		Freshly ground black pepper; to taste

INSTRUCTIONS

Using 4-inch long pieces of butcher's twine, tie each head of romaine
at two points, one near the top, one near the bottom. In a large
Dutch oven, cook the bacon until crispy in the oil. Add the shallots,
cook for 2 minutes. Place the 6 tied heads of romaine into the pan,
gently moving them around, cook for 1 minute. Add the wine and
vinegar, reduce 1 minute. Pour on the stock, bring to a boil, cover
and simmer for 20 minutes, stirring occasionally. Season to taste
with salt and pepper. Carefully place each romaine head on a serving
plate and serve immediately. This recipe yields 6 braised baby heads
of lettuce.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2241 broadcast 07-23-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
08-06-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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