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Consomme with Lettuce

Prepare a consomme, strain into another saucepan and keep simmering until required. Finely chop two ounces of raw, lean veal, place it in the mortar with an egg yolk, three saltspoons salt, one saltspoon cayenne, half saltspoon grated nutmeg and half teaspoon chopped parsley. Pound to a smooth paste, then place in a bowl and add two tablespoons cream, sharply stirring with spoon while adding.

Remove the green leaves from two heads of lettuce (keeping the white parts for salad), thoroughly wash the leaves in cold water, take them up and plunge them in a quart boiling water and boil for three minutes. Take up with skimmer and drain on a cloth, spread force evenly over the leaves, roll them up, place on a lightly buttered sautoire, season with half teaspoon salt and three saltspoons pepper, moisten with half pint consomme, cover with sheet of buttered paper, set in oven for ten minutes. Remove, take up, neatly trim off the ends of each, cut in quarter-inch pieces, place in soup tureen, pour the consomme over and serve.