Procure twenty fine young cabbage-lettuces, pick off some of the outside
leaves, wash the lettuces well, and blanch them in plenty of water till
tender, then throw them into cold water, press in a cloth; tie up, put
them in a stewpan with a little good stock, and braise in a moderate
oven or over a moderate fire half an hour, then take them out and drain
them upon a cloth, turn half the point of the green leaf over to give an
oval shape, arrange them in a sauté-pan, cover with a good demi-glace
(No. 9), and put them into the oven; poach twelve eggs, then make a
border of mashed potatoes upon your dish, upon which dress the eggs and
lettuces alternately, showing a little of the white, sauce over with a
good sauce fines herbes (No. 26) and serve.