Cleaned lettuce are placed in boiling salted water, after one minute out and leave to cool on a strainer . Cut into strips and fry in 30 g butter or margarine. Add béchamel sauce prepared from the remaining butter, flour and 600 ml milk, salt and a pinch of sugar and boil on low heat sandwiching court. When lettuce is tender, the soup is pressed, add the remaining milk and warmed. Immediately prior to fetching add the chopped parsley and fried morsels of white bread.