Prepare twenty fine lettuces, blanch them ten minutes in boiling water,
throw them in cold water, press them in a cloth, then take out some of
the interior, and fill with some forcemeat (No. 120) with which you
have mixed some chopped parsley and mushrooms; tie them up and braise as
above three quarters of an hour, take them up, drain, and serve with a
sauce demi-glace (No. 9) over them.