Take the hearts of cabbage lettuces, wash them, and bleach them for a quarter of an hour in boiling salted water. (N.B. - Do not put the lid on your saucepan, remembering the general directions about cooking vegetables and preserving their green color.) Next take the lettuces out of the boiling water, put them in a sieve, throw cold water over them, and let them drain thoroughly. Then, in a dish which will stand heat, put some cream, some small lumps of butter, and finally the lettuce hearts ; pour on more cream, seasoned with salt and pepper, and cover with a thin layer of cracker crumbs. Cook for an hour and a quarter in a moderate oven, where the whole will simmer gently. Serve in the dish in which it has been cooked.

Laitues Aujus

Take four or six, or more, firm cabbage lettuces; strip off the poor outer leaves; wash them, and bleach them for ten minutes in boiling salted water, without any lid on the pan. Take them out of the pan; cool them by throwing cold water on them; drain them, and press them in a sieve until there remains not a drop of water. Season them with the least speck of salt on each lettuce ; put them in a saucepan; cover them with bouillon, and add some of the skimming of the pot au feu, or some pieces of bacon, a savory bouquet, a pricked onion, and two cloves. Cover the saucepan closely by tying paper over it, and let the whole simmer for two hours. Drain carefully, and serve with gravy.