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Braised Stuffed Lettuces

Select the required quantity of lettuces, trim, wash, blanch and drain them; then cut out the middle leaves carefully, fill the hollow with a fowl and truffle forcemeat and tie the lettuces round with a string; line a stewpan with some pieces of veal, sliced, put in some chopped carrots, onions and a bunch of sweet herbs and the lettuces. Moisten the latter to half their height with stock and braise. Warm some bechamel sauce together with the yolk of an egg, place the lettuces on a hot dish, and serve with the sauce poured over them.