|300.00 g||lettuce — cos or baby gem, thinll sliced|
|1.00 Litres||stock — chicken|
|60.00 ml||fresh chives — chopped|
|60.00 ml||flat-leaf parsley — chopped|
|60.00 ml||watercress — coarsely chopped|
|30.00 ml||fresh sage — coarsely chopped|
|250.00 ml||cream — thick|
|2.00||eggs — extra-large, yolks only|
|freshly ground black pepper|
|breadcrumbs — fried|
|grapes — white|
Heat butter in a large, heavy-based saucepan. Cook lettuce for 1 minute, or until it wilts. Add stock and herbs and bring to boil.
Remove from stove, cover and set aside for 10 minutes.
In a mixing bowl, whisk cream, egg yolks, brandy, salt and pepper. Gradually whisk in 500 ml (2 cups) hot lettuce broth. Pour back into saucepan and reheat, but do not boil.
Serve in large bowls, each sprinkled with 10 ml (2 tsp) crisply fried breadcrumbs and a few grapes, accompanied by crusty peasant bread.