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Braised Lettuce

Remove stale leaves from six very small heads fresh lettuce, plunge in boiling water five minutes. Take up with a skimmer, drop in cold water for a few minutes, drain and press out all the water.

Place in a sautoire a few trimmings of larding pork, then place lettuce over, add four branches parsley and two medium onions with two cloves stuck in. Season with teaspoon salt. Cover lettuce with slices of larding pork, moisten with half gill white wine, a gill broth and half gill pure tomato juice. Cover pan and set in oven thirty minutes. Remove, lift up lettuce, place on a sieve, lightly squeeze and give nice forms. Dress on a hot vegetable dish, crown-like, with six heart-shaped croutons alternately. Skim fat from gravy, press through a Chinese strainer into a saucepan, boil five minutes. Mix on a plate a teaspoon butter with teaspoon flour, mix well, add it to sauce and sharply mix. Pour sauce over the lettuce and serve.