---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Romaine Lettuce with Oyster Sauce
  Categories: Salads, Sauces
       Yield: 4 servings
  
       1    Head romain lettuce                 2 tb Peanut oil
     1/4 ts Salt                                1 tb Premium oyster sauce
  
   Preparation:  Wash & remove core from lettuce.  Combine oil & oyster sauce
   in small sauce pan; bring to simmer; keep hot until ready to serve.
   
   Blanching:  Heat about 2 gallons water in large pot.  We use bottom of
   aluminum steamer.  Add salt.  When water reaches rolling boil, blanch
   lettuce for about 20 seconds - until leaves are bright green.
   
   Remove leaves, shake off excess water.  Stack leaves & cut cross-wise into
   4 parts. Use cleaver to place leaves on serving platter. Pour hot oyster
   sauce on leaves.  Serve.
  
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