Lettuce Custard

• 1½ pounds (4 heads) Boston lettuce
• 1 cup heavy

Pick over and wash the lettuce leaves as for a salad, parboil them, counting 3 or 4 minutes from the time that the water returns to a boil, drain, refresh beneath cold running water, and squeeze them free of excess moisture. Chop them.

Whisk together the cream, eggs, and seasonings, stir in the lettuce, taste for seasoning, and pour into a buttered charlotte mold or deep baking dish aga