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Lettuce with Peas

Detach leaves from two large heads lettuce, thoroughly wash them in different changes fresh water, then drain on a cloth. Heat one and a half tablespoons melted butter in a saucepan, add lettuce with a teaspoon salt and one teaspoon sugar and cook ten minutes, occasionally stirring meanwhile; pour in two tablespoons flour, stir well while heating two minutes, moisten with two and a half quarts broth, add one pint freshly shelled peas and half teaspoon pepper. Tie in a bunch two branches parsley, one branch chervil, two leeks, one sprig thyme and one bay leaf; add this bouquet to soup, cover pan and gently boil forty five minutes. Lift up bouquet, pour soup into an earthen soup tureen, arrange six slices toasted French bread over soup, sprinkle two tablespoons grated Parmesan cheese on top, set in oven ten minutes. Remove and serve.