Stuffed Lettuce

Posted in Recipes

6 large lettuce leaves                    2 egg yolks
2 cups dry bread crumbs                1 tablespoon chopped parsley
1 cup milk                                        ½ teaspoon salt
½ lb. chopped mushrooms              ½ cup sour cream
4 tablespoons melted butter            ½ cup chicken stock

Preheat the oven to 400 degrees and lightly butter a baking dish. Scald the lettuce leaves briefly until they wilt. Soften the bread crumbs in milk and squeeze out the excess milk.  Cook the mushrooms with half of the butter, parsley and salt. Combine the mushrooms with the bread, egg yolks and the cream. Spread the bread mixture on each lettuce leaf and roll up. Arrange the roll closely together in the baking dish, add the stock and bake for 20 minutes.  Pour the remaining butter over the lettuce rolls before serving.

This recipe was adapted from The New Green Grocer

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