4 ounces butter
4 ounces flour
2 quarts water
1 pound veal bones cut into pieces
1 pound blanched
3 egg yolks
3/4 cup heavy cream
1 cup milk
Boston or red leaf lettuce
Cook the minced leeks in the butter. Mix in
the flour and cook for 5 minutes.
Whisk in the water and salt and bring to
a boil. Add the veal bones and lettuce hearts tied with string. Simmer 1 1/2
Remove the veal bones and discard. Puree soup and lettuce
hearts in a blender.
Mix together the egg yolks and heavy cream. Boil the
milk and pour over the mixture, whipping.
Strain into the soup and mix
Cook the whole cleaned lettuce in boiling water until tender. Cut
into a fine julienne, and add to the soup.