Ingredients

Steps

• Blanch the lettuce leaves for 2 minutes in boiling water and drain.
• Soak breadcrumbs in milk for 10 minutes then squeeze out excess milk.
• Soften butter, stew onion, garlic, celery, carrot, and parsley.
• Add chopped meats and stir until pale golden then add flour and stock.
• Cook for 15 minutes until the stock is absorbed.
• Blend in a food processor until smooth.
• Add soaked breadcrumbs, egg-yolk, Parmesan, marjoram, salt, pepper, and nutmeg. Blend until smooth.
• Place a mound of mixture on each lettuce leaf, roll up, and tie with string.
• Poach bundles in simmering broth for 10 minutes before serving.
• Lift out with a perforated spoon, untie the string, and serve in soup plates.