Lettuce frogs

Ingredients for 4 servings:

• 8 leaves of lettuce (head lettuce), large leaves
• 250 g cream cheese
• 1 egg yolk
• 50 g breadcrumbs
• 1 tbsp parsley, chopped
• 1 tbsp chervil, chopped
• salt and pepper
• 2 tbsp olive oil
• 1 shallot(s), finely diced
• 100 ml vegetable stock
• 200 ml cream
• 1 tomato(s), pitted, diced
• 1 tbsp basil
• lemon juice
• possibly cornstarch

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

a sophisticated starter

Blanch the lettuce leaves individually for about 1 minute and then rinse with cold water. Mix the cream cheese with the egg yolk, breadcrumbs, and herbs, and season with salt and pepper. Lay the lettuce leaves underside up on a kitchen towel, cut out the thick ribs, and place 1 tablespoon of the cream cheese mixture on each one. Wrap the lettuce leaves up and fry briefly in a pan with hot olive oil. Remove from the pan and keep warm. Sauté the shallots in the pan, add the vegetable stock and cream, and reduce slightly. Thicken slightly with cornstarch if necessary. Add the diced tomatoes and the sliced ​​basil leaves, and (if desired) season with lemon juice. Serve the frogs and pour the sauce over them.