Summary

Ingredients

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

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Instructions

1. Blanch the lettuce leaves individually for about 1 minute and rinse with cold water. Mix the cream cheese with the egg yolk, breadcrumbs and the herbs and season with salt and pepper.
2. Lay the lettuce leaves upside down on a kitchen towel, cut out the thick leaf rib and pour 1 tablespoon of cream cheese mixture on each. Fold in the lettuce leaves and fry briefly in a pan in hot olive oil. Take out and keep warm.
3. Sauté the shallots in the pan, add the vegetable stock and cream and reduce a little. Thicken a little with cornstarch if necessary. Add the tomato cubes and the basil leaves cut into strips and (if you want) season to taste with lemon juice. Arrange the frogs and pour the sauce over them.