- 6 heads Boston lettuce,trimmed and rinsed
- Salt and pepper to taste
- 1/2 cup scallion, minced
- 1/2 cup carrots, minced
- 2 tablespoons butter
- 2 cups chicken stock
- 1/2 teaspoon thyme
- 1 bay leaf
- 3 tablespoons parsley, minced
- Round of buttered paper to cover casserole
In a large saucepan of boiling salted water, blanch lettuce for 3 minutes and refresh. Drain gently, squeeze dry. Slice each head in half lengthwise. Sprinkle with salt and pepper. Fold in half crosswise and shape with your hands to make fat triangles.
Preheat oven to 350 degrees F and set rack in lower third of oven.
In a casserole, cook the scallion and carrot in the butter until tender but not browned. Arrange the lettuce in the casserole, and spoon the vegetables over the lettuce.
Place casserole in center of preheated oven. Regulate heat so lettuce simmers slowly for 1 hour. Remove the lettuce to a serving dish and keep it warm. Quickly boil down the braising liquid until it has reduced to a syrup (about 1/2 cup).
Sprinkle with parsley and serve.