Difficulty:[usr 1]
Keep the hearts of lettuce with the core, wash carefully
in vinegar water, rinse and plunge 10 m/m in boiling water,
drain, wring out with a cloth.
Divide each lettuce into two parts, season with salt and pepper, reconstitute by
twisting.
Place in a sauté pan with butter, bay leaf and thyme,
wet to the broth level, add an onion sprinkled with cloves, cover,
simmer 2 hours.
Fry the croutons in butter, shred the lettuce,
Present alternately with the croutons, drizzle with the pan juices.
Culinary Ideas from Chef Hubert
