Stuffed Lettuce Rolls Recipe
Stuffed Lettuce Rolls tastes nice. Stuffed Lettuce Rolls can be made easily. Stuffed Lettuce Rolls must be tried by cheese lovers.
Ingredients
| Beef Stock | 1 Quart | |
| 2 large Boston lettuces | ||
| 1 1/2 cups closed cap mushrooms | ||
| 3 very thin veal escalopes | ||
| Butter | ||
| Garlic | 1 Clove (5gm) | |
| 3 slices lean cooked ham | ||
| Prosciutto slice | 3 | |
| Marjoram leaves | 4 | |
| Cheese | 1/3 Cup (16 tbs), grated | |
| Egg yolk | 1 | |
| Serve with: croutons | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Heat the beef stock slowly.
Bring a large saucepan of salted water to a boil.
Prepare the lettuce, selecting the middle, fairly large leaves.
Reserve the outermost, old leaves and the very small ones for use in other dishes.
Spread out 3 clean dry cloths side by side on a work surface.
Blanch the lettuce leaves one by one for 30 seconds in the saucepan of boiling salted water, remove each one with a slotted ladle, and spread out flat on the cloths, with the greener, inner side uppermost, taking care not to tear them.
Fry the veal escalopes lightly in a little butter with a peeled whole clove of garlic; sprinkle with a little salt and pepper when cooked, chop into fairly small pieces, and set aside.
Cut both types of ham into strips, then chop finely.
Process the veal, ham, and marjoram leaves briefly in the food processor, just enough to chop further and mix well without turning the mixture into a paste.
Transfer this stuffing to a large mixing bowl, stir in the egg yolk, the grated cheese, a little salt, and plenty of pepper.
Stir until the mixture is evenly blended and homogenous.
Place 1 1/2-2 1/2 tsp of the stuffing in the center of each lettuce leaf, fold the rib end of the leaf over the filling, fold over the two sides, and then roll up, forming a neat parcel; press the edge of the leaf gently to seal.
When all the leaves and stuffing have been used up, arrange the parcels in a single layer, with the joins downward, in a shallow fireproof casserole dish; sprinkle with 1 cup of the boiling hot stock, cover, and simmer gently for 5 minutes.
Fry the bread croutons in butter until golden brown and very crisp.
Bring a large saucepan of salted water to a boil.
Prepare the lettuce, selecting the middle, fairly large leaves.
Reserve the outermost, old leaves and the very small ones for use in other dishes.
Spread out 3 clean dry cloths side by side on a work surface.
Blanch the lettuce leaves one by one for 30 seconds in the saucepan of boiling salted water, remove each one with a slotted ladle, and spread out flat on the cloths, with the greener, inner side uppermost, taking care not to tear them.
Fry the veal escalopes lightly in a little butter with a peeled whole clove of garlic; sprinkle with a little salt and pepper when cooked, chop into fairly small pieces, and set aside.
Cut both types of ham into strips, then chop finely.
Process the veal, ham, and marjoram leaves briefly in the food processor, just enough to chop further and mix well without turning the mixture into a paste.
Transfer this stuffing to a large mixing bowl, stir in the egg yolk, the grated cheese, a little salt, and plenty of pepper.
Stir until the mixture is evenly blended and homogenous.
Place 1 1/2-2 1/2 tsp of the stuffing in the center of each lettuce leaf, fold the rib end of the leaf over the filling, fold over the two sides, and then roll up, forming a neat parcel; press the edge of the leaf gently to seal.
When all the leaves and stuffing have been used up, arrange the parcels in a single layer, with the joins downward, in a shallow fireproof casserole dish; sprinkle with 1 cup of the boiling hot stock, cover, and simmer gently for 5 minutes.
Fry the bread croutons in butter until golden brown and very crisp.
Chef
