Green Peas with Braised Lettuces

Blanch and braise fifteen lettuce heads; drain them to pare, fold and trim evenly; put them back into the sautoir and pour over a few spoonfuls of half-glaze (No. 400) so as to be able to heat them up. At the last moment dress them in a circle on a dish, alternating each one with a thin bread-crumb crust fried in butter and then glazed with a brush. In the hollow of the circle dress a garnishing of small green peas cooked in salted water and simply finished with a piece of fresh butter.