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Consomme, Montmorency

Prepare a consomme, strain into another saucepan and keep simmering until required. Plunge six large lettuce leaves in boiling water five minutes. Lift up, drain and carefully flatten on a cloth. Finely chop two ounces lean raw veal, place in a mortar and pound to a pulp; add two egg yolks, two saltspoons salt, saltspoon cayenne and saltspoon grated nutmeg; pound well again, then press through a sieve into a bowl, add two tablespoons cream, and sharply mix. Then spread the force over the leaves evenly, neatly roll up and lay in a small sautoire, with tablespoon butter two tablespoons consomme, cover with lightly buttered paper, and set in oven five minutes. Remove, lift up with a skimmer and cut in half-inch pieces. Place in a soup tureen with two ounces cooked macaroni cut same shape, then pour the consomme over and serve.