Pick, clean, pare nicely, and wash thoroughly six lettuce-heads; parboil them for five minutes, drain them well, and fill the insides with godiveau (No. 221) or sausage forcemeat (No. 220). Tie each head, and put them in a sautoire, laying them down carefully, and adding a gill of Madeira sauce (No. 185), and a gill of white broth (No. 99). Season with half a pinch each of salt and pepper, cover with buttered paper, and cook in the oven for fifteen minutes. Arrange on a hot dish, untie, pour the sauce over, and serve.