| 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
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