4                    (4 to 6-oz) salmon fillets
   3       tb           Lemon juice
   2       tb           White wine
   4       ts           Olive oil
   3       tb           Capers
     1/4   ts           Dry mustard
                        Salt
  16                    Green leaf lettuce leaves
                        -----MUSTARD SAUCE-----
   2       tb           Butter or margarine
   1 1/2   ts           Flour
     1/4   c            Vinegar
     1/4   c            Boiling water
     1/2                Bouillon cube
     1/4   c            Dry mustard
   1       tb           Sugar
   1                    Egg -- beaten
  To prepare salmon, rinse with cold water. Pat dry with
  paper towels, and set aside. Combine lemon juice,
  white wine, olive oil, capers and 1/4 teaspoon
  mustard. Season to taste with salt. Pour over salmon
  and marinate 30 minutes, turning once. Reserve
  marinade. Blanch lettuce leaves in boiling water 5
  seconds. Drain well. Arrange 2 leaves with stem ends
  overlapping at center. Spoon about 2 teaspoons
  marinade over lettuce. Place 1 salmon fillet on
  lettuce. Top with 1 or 2 more teaspoons marinade,
  including some of capers. Roll fillet up. Place 2
  leaves on top and tuck edges under fish. Bring up
  bottom leaf edges. Tie package-style with string.
  Repeat with remaining lettuce, marinade and fillets to
  make 4 packages in all. Set aside.
  To make sauce, blend butter and flour in top of double
  boiler until smooth. Add vinegar, boiling water,
  bouillon cube half, 1/4 cup mustard, sugar and egg.
  Cook and stir over hot water until sauce thickens,
  about 10 minutes. Keep warm.
  Place salmon bundles on well-greased grill 4 to 5
  inches from hot coals and cook 5 to 6 minutes. Turn
  and cook an additional 5 to 6 minutes. Remove string
  and serve with mustard sauce. ~--