The tongues are to be braised as above, the same as those you wish to cook in any way whatever. Take a dozen and a half of good cabbage-lettuces, wash them very clean and blanch them. When they are cold and you have squeezed all the water out of them, open them in two, take off the stalks, powder a little salt and pepper over them; then shut them and give them a good form; mark them in a stew-pan, surrounded with layers of bacon; moisten them with a little braise, or any thing to give them a good taste; otherwise take the pot-top, with a little broth and salt. When the lettuces are quite done, drain them, and squeeze them in a cloth to extract the grease. Dish them in rosettes, a tongue, a lettuce, and so on successively. Put a large tongue in the middle, to improve the look of the rosette. Another time cut the tongues in two, and dish them miroton way, that is, one half of a tongue, and lettuce, alternately. In this case, put a jardiniere in the middle, and cover both the tongues and the lettuce with the Espagnole (Spanish sauce.) This is likewise a common dish in a first course.