Consomme a la Plumerey

For the Garnishing.-Have some lettuce soaked in cold water, then washed in several waters to remove all the adhering sand, blanch in plenty of water, cool off, and press out all the liquid, bend the leaves over, one third of their length at the top, trim the stalks nicely, braize them for one hour and serve them in a vegetable dish after dividing them in two, lengthwise. Have half a pint of puree of duck; the same quantity of supreme sauce (No. 547), half a pint of bouillon, twelve raw egg-yolks, and two whole eggs, season with salt, pepper, and nutmeg, then press it through a tammy, and fill some buttered timbale molds (No. 5, Fig. 137,), with this preparation; poach them in a slack oven, unmold, cut in two crosswise, and add them to the lettuce. Crusts of bread five-eighths of an inch square by one-eighth of an inch thick, sprinkled over with butter, and browned in the oven; serve these separately; send to the table at the same time a tureen of chicken consomme; serve in each plate, half a lettuce, and one slice or half a timbale, pour over some consomme and add three croutons for each person.