STEWED LETTUCE AND TOMATOES
|Firm-hearted lettuces||3 Small|
|Sour cream||1⁄4 Pint|
Trim coarse outer leaves from lettuces, cut each in half through the centre of the steam end, then wash and drain thoroughly.
Wipe over tomatoes.
Liberally butter the bottom of a heavy casserole or saute pan and put in the lettuce halves, cut side up; arrange tomatoes between the lettuces.
Season with salt, pepper and tarragon and dot lettuce with a little more butter.
Cover pan closely and cook over very low heat for 25 to 30 minutes or till vegetables are just tender, adding a little stock, or butter if pan becomes dry.
Lift vegetables carefully on to hot serving dish; stir the sour cream (use fresh cream or white sauce if preferred) into juices in the pan and when hot and blended pour over the veget.