Difficulty:[[usr 1]
Wash, drain and pat dry the lamb's lettuce. Peel the onion and the shallots, chop finely. Peel the potatoes. Wash and dry them and cut them into small dice.
Heat half the butter in a saucepan. When it foams, add the shallots, onion and lamb’s lettuce (reserve a few bunches for decoration). Let steam for 5 minutes. Then add the potatoes, mix and then pour 1 liter of boiling water. Lower the heat and simmer for 30 minutes. After this time, add the fresh cream to the casserole, mix, salt, pepper and season with Tabasco. Keep warm.
While the velouté cooks, remove the crust from the sandwich bread and cut the crumb into cubes. Brown them in the pan in the rest of the hot butter, then drain them on absorbent paper.
Cut the slices of belly and brown them for a few minutes in the pan with the oil over high heat. Drain on absorbent paper.
Serve the warm velouté with the ventrèche and small croutons. Decorate reserved lamb's lettuce bouquets.
