| 1 | To prepare salmon, rinse with cold water. |
| 2 | Pat dry with paper towels, and set aside. |
| 3 | Combine lemon juice, white wine, olive oil, capers and ?teaspoon mustard. |
| 4 | Season to taste with salt. |
| 5 | Pour over salmon and marinate 30 minutes, turning once. |
| 6 | Reserve marinade. |
| 7 | Blanch lettuce leaves in boiling water 5 seconds. |
| 8 | Drain well. |
| 9 | Arrange 2 leaves with stem ends overlapping at center. |
| 10 | Spoon about 2 teaspoons marinade over lettuce. |
| 11 | Place 1 salmon fillet on lettuce. |
| 12 | Top with 1 or 2 more teaspoons marinade, including some of capers. |
| 13 | Roll fillet up. |
| 14 | Place 2 leaves on top and tuck edges under fish. |
| 15 | Bring up bottom leaf edges. |
| 16 | Tie package-style with string. |
| 17 | Repeat with remaining lettuce, marinade and fillets to make 4 packages in all. |
| 18 | Set aside. |
| 19 | To make sauce, blend butter and flour in top of double boiler until smooth. |
| 20 | Add vinegar, boiling water, bouillon cube half, ?cup mustard, sugar and egg. |
| 21 | Cook and stir over hot water until sauce thickens, about 10 minutes. |
| 22 | Keep warm. |
| 23 | Place salmon bundles on well-greased grill 4 to 5 inches from hot coals and cook 5 to 6 minutes. |
| 24 | Turn and cook an additional 5 to 6 minutes. |
| 25 | Remove string and serve with mustard sauce. ~-- |
