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Prepare al your ingredients.
Clean and wash lettuce. Blanch them in salted boiling water...
...for 2 to 3 minutes.
...cool them down in a bowl filled with icy water.
Prepare the flavoured garnish by cutting carrots, celery sticks and onions à la paysanne.
Sweat this flavoured garnish in butter.
Drain the cooled lettuce...
...and gently squeeze to remove a maximum of water.
Place them on a cutting board...
... and fold back the tips...
... the back of the knife blade.
Remove the stems.
Place the lettuce on the sweated flavoured garnish.
Add salt and pepper...
...and add a bit of the white veal stock. Add chopped garlic and the bouquet garni.
Make a parchment paper lid.
Cover the lettuce with this paper lid and bring to a boil.
Cover the stewpan...
...and finish the cooking in the oven...
...for 1h20 at 200°C.
...remove the parchment paper. Check the lettuce.
Remove the stem...
...and split the lettuce in two. Fold them into 2 or 3 parts and heat in a buttered frying pan where we've previously added a bit of soup stock.
Simmer for 10 minutes and dress on plates.
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