Lettuce Au Gratin

1. 1

   Remove outside leaves from lettuce heads and save them for salad.

2. 2

   Cut the heads in half and place in a colander; pour a kettleful of boiling water over them, then drain thoroughly.

3. 3

   While they are draining, make up one recipe of Bechamel sauce.

4. 4

   (A mornay sauce may be used with this dish as well.)

5. 5

   In the bottom of a buttered baking dish, arrange 3 of the lettuce heads; top with half the sauce.

6. 6

   Mix Accent with the buttered crumbs, about 1/2 teaspoon of salt and a few grains of pepper.

7. 7

   Sprinkle 1/2 the crumbs over the sauce.

8. 8

   Top with remaining lettuce, sauce and finally, the rest of the crumbs.

9. 9

   Dot with butter; bake until brown in a moderate oven (350u00b0).

* Per serving · 4 servings · Values may vary.

No additional tips available.