706—Crème de Laitues, otherwise Judic

Parboil and stew in butter two medium-sized ciseled lettuces, the greenest leaves of which should have been discarded. Add these to one and one-half pints of Béchamel.

Rub through tammy; add one pint of white consommé; heat, and finish as usual with cream.

Garnish with roundels of lettuce leaves, lightly coated with chicken forcemeat, a bit of truffle laid in their centre, and the whole poached at the last minute.

This soup may also be prepared as a velouté.