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Consomme Veneur

Prepare consomme, strain into another saucepan and keep simmering until required. Detach all good leaves from a head of fresh green lettuce, thoroughly wash, drain well, slice into julienne strips, place in a sautoire with a tablespoon melted butter and cook for ten minutes, stirring once in a while. Add to the consomme with leaves from branch each tarragon and chervil, a royale garnishing, boil for three minutes, pour consomme into a soup tureen and serve.