Stuffed Lettuce Rolls (Feuilles de salades farcies)
Rec.food.recipes/Sherri Eastman (1994)

8 large lettuce leaves from leaf or loose leaf lettuce
1 pound ground beef
3/4 cup bread crumbs
3/4 cup milk, warmed
1 whole egg, slightly beaten
1 small garlic clove, minced fine
1/3 cup chopped parsley
salt and pepper
6 large shallots, chopped fine
1/4 cup butter or margarine
4 ounces dry white wine.

Clean lettuce leaves; blanch rapidly by plunging them for a few seconds in boiling water; remove immediately and drain.

Spread leaves, two overlapping on flat surface. Mix bread crumbs and milk in bowl until crumbs are softened. Add ground beef, egg, garlic, parsley and salt and pepper to taste; mix well.

Fill lettuce leaves with meat mixture and wrap the leaves around; tie them securely. In deep, heavy casserole melt butter or margarine over medium heat; add shallots and saute until transparent. Add lettuce rolls, wine salt and pepper. Cover tightly and simmer 40-45 minutes. Remove strings and serve on warm serving dish.