33. Braised Lettuce Soup.

Blanch twenty young lettuces; let them cool, and squeeze
 out the water ; divide each in two without entirely separating,
season them slightly with pepper and salt ; fold them up
again, and arrange them in a stew-pan containing a ladleful of
veal stock (No.2) and one of beef broth (No.1), a small bunch of
parsley, with a clove, a piece of bay-leaf and thyme, an onion,
and a small carrot ; cover them with a sheet of buttered
paper, and let them boil gently for ·two hours ; drain them on
a napkin ; trim them neatly ; cut each in t-vo, and place
them in the tureen with small crusts prepared as usual.
When serving, pour in the broth, to which add the liquor
from the lettuces ; but the bunch of herbs boiled with them-
should afford no high degree of flavor.

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