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Light Lettuce Cream, Bacon Foam, Braised Lettuce and Escargots Recipe
Light Lettuce Cream, Bacon Foam, Braised Lettuce and Escargots
Patrick Henriroux
Patrick Henriroux
Total time: 30 to 60 minutes

Preparation time: under 30 minutes
Cooking time: under 30 minutes

Difficulty: Easy
For 4 servings

Light cream
- 2 nice 600 g (1 1/3 lb.) heads of lettuce
- 20 g (2/3 oz.) white onion
- 20 g (2/3 oz.) leek, white part only
- 20 g (2/3 oz.) smoked pork rind
- 1 bouquet garni
- 500 ml (2 cups) light chicken stock
- 1 clove of garlic
- 20 g (4 tsp.) butter
- 250 ml (1 cup) crème fraîche
- salt

Smoked bacon foam
- 40 g (8 tsp.) liquid cream
- 10 g (1/3 oz.) finely diced smoked bacon
- a pinch of curry powder, salt and pepper

Braised lettuce ribs and leaves
- Use the ribs and a few leaves from the light cream ingredients
- 20 g (4 tsp.) butter
- 20 g (2/3 oz.) carrot, in very small dice
- 200 ml (3/4 cup) light chicken stock
- a pinch of chopped parsley
- a clove of garlic, peeled and a few thyme flowers
- 20 g (2/3 oz.) smoked bacon simmered for 30 minutes with onion, clove and bouquet garni

Escargots (you may substitute chicken "oysters")
- 20 small snails cooked in court-bouillon
- 20 g (4 tsp.) butter
- 1 shallot, finely chopped
- a pinch of chopped parsley
- a touch of garlic
- a pinch of fine breadcrumbs
- a drizzle of lemon juice
- 1 drop of pastis
- a pinch of Madras curry powder

Fried leek
- 80 g (3 oz.) leek (white part), julienned
- 1 liter (4 cups) grapeseed oil for frying
- a blend of salt and curry powder
- 4 sprigs of chervil


Light cream

  1. In a high-sided saucepan, sweat the onions, leek white, garlic, bacon rind and bouquet garni in foaming butter. Finally, add the well-washed lettuce, having set aside the ribs and tender green leaves.
  2. Add the hot chicken stock and salt lightly. Cook quickly for 15 minutes, then add the cream and cook 5 minutes longer. Finally, add a few nice green leaves to the cream and blend at high speed for 6-8 minutes to obtain a light green color. Keep hot.

Smoked bacon foam

  1. Bring the 30 g cream to a boil with the finely diced smoked bacon, curry, salt and pepper. Cook for 6-8 minutes and blend everything to obtain a bacon and curry-flavored cream. Let rest.
  2. Once cooled, add in 10 g (1/3 oz.) whipped cream. Set aside.

Braised lettuce ribs and leaves

  1. In a sauté pan, sauté in butter the finely diced carrot with the cooked smoked bacon, garlic and thyme flowers; add the lettuce ribs and chicken stock and cook, covered, for a few minutes.
  2. Finally, add the tender green leaves and chopped parsley. Set aside.


  1. In a sauté pan, sauté the well-drained snails in butter, add the chopped shallot and cook for 3-4 minutes. Deglaze with a drop of pastis and a squeeze of lemon juice.
  2. Finally, add a touch of garlic, a little chopped parsley and a sprinkling of bread crumbs, salt, pepper and Madras curry powder. Set aside.

Fried leeks

  1. Heat the oil to 140° C (280° F). Fry the thinly sliced leeks for a few minutes, stirring constantly.
  2. Drain on paper towels. Season with salt, pepper and curry. Keep hot.


  1. In wide-rimmed bowls, place a 6 cm (2 1/2") metal ring. Place the braised lettuce ribs and leaves inside.
  2. On top, place the snails in a circle around the perimeter of the ring.
  3. Drizzle the cream around the outside of the ring.
  4. Top with the bacon foam.
  5. Place the fried leeks on the snails and add a few sprigs of chervil.
  6. Remove the ring and serve immediately.
Light Lettuce Cream, Bacon Foam, Braised Lettuce and Escargots 1
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