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Cream of Lettuce

(France.) Wash and drain three large heads of lettuce, chop them, and fry them with 1/4 pound of butter. Add salt, pepper, a bunch of parsley, 5 ounces of rich, and 2 quarts of white stock. Cook for 45 minutes, press through a sieve, add 1 pint of boiling milk, and serve with croutons.