Rinse and clean the lettuce and cut into noodles. Sauté lightly in butter with finely chopped onion and parsley. Sprinkle with flour and fry lightly (I rather make a roux separately, it doesn’t set like that). Extinguish with water and fill up. make half an hour. Add peeled small diced potatoes and cook until soft. Season as desired. Before serving, bubble up with cream from scratch.
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