Cos Lettuce a la Rudini-Stuffed

Remove the green stalk leaves from six cos lettuces; cut each one lengthwise in two, remove the centers or hard parts, and blanch in boiling salted water; drain properly, and lay them on a cloth; suppress all the hard part from the leaves and stuff each half with veal quenelle forcemeat (No. 92), into which mix the insides of four cooked and skinned sausages, also a coffeespoonful of finely cut-up chives. Roll the romaines into muff-shapes, wrap them around with fat pork, then braise and drain; strain and reduce the stock with espagnole sauce (No. 414), and pour this over after it has been well reduced.