Prepare: Divide the lettuce into leaves, cut thick leaf veins flat. Blanch leaves in batches in boiling salted water for about 2 min, remove, place briefly in cold water, drain. Spread out overlapping on a kitchen towel to form a rectangle.
Mix, knead briefly by hand. Spread the minced meat mixture evenly on the lettuce leaves, leaving a margin of about 3cm on one long side, roll up using the kitchen towel. Put the roulade into a roasting bag and place it on a baking tray. Pour the soup into the bag, close it and pierce the top a few times with a needle.
Braise: About half an hour in the lower half of the oven heated to 200 °C. Cut open the roasting bag, take out the roulade, cut it into slices about 2cm thick, keep it warm on a plate with the lid closed in the turned off oven. Strain the liquid into a pan, add the cream and cook for about 5 minutes. Serve the roulade with a little bit of sauce on hot plates, garnish.
Serve with: saffron rice, fried potatoes
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