Technical Stages :

• Clean the lettuces. Remove the root and uncomplete or sick leaves.
• Blanch the lettuces in boiling water. Drain and refresh. In a large bowl filled with water, dip the lettuces one by one, holding them by the bottom end and moving up and down to clean the inside leaves. Press to remove a maximum of water.
• Halve and give them a nice ovoid shape by folding the end.
• Sweat the side vegetable (chopped onions and brunoised carrots) on a buttered baking sheet. Add the blanched bacon.
• Arrange the lettuces on the vagetables, pour the boiling white veal stock and cover with butter baking paper.
• Bake for 20 to 30 minutes. Baste the lettuces frequently. Remove the paper at the end to allow a nice glossing.