Lettuces with half-Glaze Sauce—Stuffed

Blanch some pared and well-washed lettuces for ten to twelve minutes; drain on a sieve, and press them singly to extract all the water, then double them over and range them in a sautoir lined with fat pork; season and moisten with broth (No. 194a), cover with buttered paper and cook for one hour on a slow fire. Drain the lettuces once more, open them and stuff with veal quenelle forcemeat (No. 92), closing them up again carefully; return to a clean sautoir one beside the other and pour over a little gravy (No. 404); cook once more for twenty minutes on a slow fire, drain and shape them prettily. Dress on a dish in a circle, and cover over with a little half-glaze sauce (No. 413).