Today there is a unique opportunity to benefit from Jean Marie Dumaine’s long-ago exam to become a chef…
In this country, lettuce is a raw food and hardly anyone would think of “frying” the tender leaves. In France it is completely different, salads are served there completely naturally warm as vegetable addition. Jean Marie Dumaine introduces us to the mildly succulent dish from his homeland and recommends veal chops fried in butter to go with it.
Check the outer leaves of the lettuce for sand and soil, and rinse them carefully but thoroughly with cold water, drain and cut the stem clean at the bottom.
Now cut the head in half lengthwise, if it is very large, quarter it lengthwise, but in any case so that the leaves can still hang in at the bottom of the stem, so that the lettuce does not fall apart later when stewing. Cut the seasoned vegetables and the bacon into very small cubes, sauté them in a bowl with a little butter and extinguish with the white wine. Blanch the lettuce for two minutes in boiling salted water, rinse with cold water, squeeze the pieces with your hands and put them on top of the seasoning. After another 8 min at low temperature in the closed saucepan the lettuce is cooked.
In the meantime, season with salt and pepper the meat from all sides and sprinkle a we