Lettuces Chopped with Croutons

Pick and pare nicely some lettuce heads by removing the green leaves from the bottom of the stalk; detach all the leaves separately, and wash them in several changes of water, then blanch, refresh and drain; press down well to extract the liquid; pick over to remove all straws and other impurities that may be attached to the lettuce, then chop it up finely, and lay it in a saucepan with a piece of butter; dry over the fire, and season with salt and nutmeg, adding a pinch of flour; moisten with some clear gravy (No. 404), and then dress. Surround the lettuce with croutons fried in butter. The gravy may be replaced by cream and the flour by veloute sauce (No. 415) or espagnole sauce (No. 414). Cos lettuce can be prepared and served the same way.