Braised Lettuce

Ingredients

• 4 heads Young lettuces (Choose small, tender heads of lettuce.)
• 1.5 cups Vegetable stock (Chicken stock can also be used.)
• 2 tablespoons Butter
• 0.25 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 Egg (Lightly beaten)

Instructions

1. 1Wash the lettuces thoroughly and remove any wilted or damaged outer leaves. Gently tie the tops of each lettuce head together with kitchen twine to help them retain their shape during cooking.
2. 2Lay the lettuces side by side in a baking pan. Pour in the vegetable stock, ensuring it reaches about 1 1/2 inches in depth. Cover the pan tightly with a lid or aluminum foil.
3. 3Place the covered pan in a preheated oven at 350°F (175°C) for 30 minutes, or until the lettuces are tender. Check the liquid level halfway through and add more stock if necessary to prevent the pan from drying out.
4. 4Carefully remove the lettuces from the pan using a fork, allowing excess liquid to drain. Place them doubled up on a hot serving dish. Season the remaining gravy in the pan with butter, salt, and pepper. Bring the gravy to a simmer over medium heat.
5. 5Slowly drizzle the beaten egg into the simmering gravy, whisking constantly to prevent curdling. Continue whisking until the sauce thickens slightly.
6. 6Pour the thickened sauce over the lettuce and serve immediately while hot.