Lettuce Au Gratin

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

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

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

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

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

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

Sprinkle 1/2 the crumbs over the sauce.

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

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