Take several young lettuces, wash them and remove their wilted leaves,
tie the tops together, and lay the lettuces side by side in a
baking-pan and pour in one and one-half inches of stock. Cover the
pan, and put it in a moderate oven for one-half an hour, adding stock
when necessary. Place a fork under the middle of each lettuce, raise
and drain, and lay them doubled up on a hot dish. Season the gravy in
the pan with butter, salt, and pepper, thicken with one beaten egg,
and pour it over the lettuce. Serve hot.