Puree of Lettuce

Clean and remove the greenest leaves, and use the whitest of six lettuce heads (having two pounds after this is accomplished); blanch them in boiling salted water, then drain, and press them well to extract all the liquid; put them into a saucepan with one quart of broth (No. 194a), some salt and sugar, and two ounces of bread-crumbs; let the lettuce cook, reduce the liquid entirely, then pound it in a mortar, adding one pint of veloute (No. 415), and one tablespoonful of meat glaze (No. 401). Pass all through a tammy (No. 170), heat the puree and just when prepared to serve, incorporate into it two ounces of fresh butter.