The same as No. 142; simmered in butter first, then drained and carefully baked to a yellow brown in the oven and sprinkled with parsley and fine salt.

To serve them, fry a number of small lettuce leaves in lard or oil as you would fry Saratoga potatoes. The leaves should be of heart lettuce and be shell shaped. Out of the many, which take but a few minutes to fry, select the best, bronze-colored, dry and of good shade; drain them hollow side downward on a sheet of paper spread on a hot pan. Serve the potatoes in them set in individual dishes, and handed to each place as the cutlets are being passed from the large dish. Baden-Baden is a fashionable watering-place.