PARSLEY SAUCE

Boil two large bunches of parsley in water to cover for five minutes. Strain the water, and thicken with a tablespoonful each of butter and flour cooked together. Season with salt, pepper, and grated nutmeg, take from the fire, add the yolks of two eggs beaten with a little vinegar, three tablespoonfuls of butter in small bits, and a little minced parsley.


Related posts:

  1. BEARNAISE SAUCES
  2. PARSLEY AND LEMON SAUCE
  3. FLEMISH SAUCE
  4. BEARNAISE SAUCE
  5. ALBERT SAUCE RECIPE