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Lettuce and Peas

(Provincial France.) Parboil 4 heads of lettuce in 1 quart of broth,--which can be used as soup,--remove the centres and fill with green peas, a little chopped onion, and a little flour. Tie these neatly, cover with 1/2 pint white stock, and simmer for an hour. Untie, arrange on toast, and pour the sauce over, adding salt and pepper.