Using 4-inch long pieces of butchers twine, tie each head of romaine at two points, one near the top, one near the bottom. In a large Dutch oven, cook the bacon until crispy in the oil. Add the shallots, cook for 2 minutes. Place the 6 tied heads of romaine into the pan, gently moving them around, cook for 1 minute. Add the wine and vinegar, reduce 1 minute. Pour on the stock, bring to a boil, cover and simmer for 20 minutes, stirring occasionally. Season to taste with salt and pepper. Carefully place each romaine head on a serving plate and serve immediately. This recipe yields 6 braised baby heads of lettuce. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2241 broadcast 07-23-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - email@example.com 08-06-1996 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (1206g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 135 (31%)|
|Amt Per Serving||% DV|
|Total Fat 14.9g||20 %|
|Saturated Fat 3.6g||18 %|
|Monounsaturated Fat 8.1g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 28.8mg||9 %|
|Sodium 1380.5mg||48 %|
|Potassium 1168.7mg||31 %|
|Total Carbohydrate 41.7g||12 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 41.5g|
|Protein 25.3g||36 %|
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Calories per serving: 440
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