Anonymous Fri Oct 07 11:08:05 2005

1/2 romaine head, split lengthwise

boiling salted water, as needed

7/8 oz. pancetta, brunoise

1-1/2 oz. onions, pared, brunoise

7/8 oz. carrots, pared, brunoise

7/8 oz. celery, brunoise

salt and pepper to taste

9-1/2 oz. chicken stock

butter, melted, as needed

Blanch romaine in boiling salted water for 3 to 4 minutes or until tender. Shock in ice water; gently squeeze dry using paper toweling. Reserve. Place pancetta in pan; cook until fat is rendered. Add onions; sweat until translucent. Add carrots and celery; cook until tender. Reduce heat; remove half of matignon and reserve. Place romaine half, cut side up, on work surface. Using smooth mallet, flatten gently; season with salt and pepper. Sprinkle each with 1 oz. matignon; fold each by thirds. Slice each pillow into 6 portions; each portion should be pillow shaped. Arrange romaine pillows over remaining matignon in pan; add enough chicken stock to moisten. Cover; braise at 325 degrees F until tender, about 20 minutes. Prior to service, brush with butter and remaining stock.

NOTE

Matignon is the term used for the combination of the pancetta, onions, carrots and celery.

Brunoise is the method of cutting vegetables in a very fine, tiny dice.