Cream Parsley Sauce (Bechamel au Persil)

Ingredients

• one tablespoon butter
• one large tablespoon flour
• one and a half cups stock or fish broth
• two tablespoons sherry
• two tablespoons finely chopped parsley
• half cup rich cream

Method

1. 1

   Put butter in a saucepan; add flour and stock or fish broth.

2. 2

   Beat until creamy, then add sherry, pepper, salt, parsley, and cream.

Nutrition per serving

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 458. The excerpt below is the record exactly as published.

Cream Parsley Sauce {Bechamel au Persil ) If for fish, use fish broth; if for meat, use stock from any kind of meat. Put a tablespoon butter in a saucepan; add one large tablespoon flour, one and a half cups stock or fish broth [if not at hand, milk can be used in place of it]. Beat the sauce well until creamy, then add two tablespoons sherry, pepper and salt to taste, two tablespoons finely chopped parsley, and then half cup rich cream. This sauce is served with any kind of meat or fish. Piquant Sauce {Sauce Piquant e) Make a rich brown sauce from some bouillon and one large tablespoon butter; put both on stove. Dissolve two tablespoons flour in half cup stock, strain to the hot broth, add one tablespoon vinegar, beat the sauce well, let it simmer for about twenty minutes AMERICAN COOK! BOOK 311 — skimming occasionally; flavor with sherry, Madeira, or Rhine wine. Have ready a dozen small shallots, add them (cooked) to the sauce, let simmer again for a few minutes; add two table¬ spoons chopped green lettuce. This sauce is used for any kind of boiled, roasted, or broiled meat. It is also served with different fish dishes. Walde Sauce {Sauce Walde ) Put one cup white stock on stove; add to that about eight whole shallots, one cup Rhine wine, pepper and salt to taste. Let it simmer until the shallots are well done. Then put one tablespoon butter

Cook this with the app: pantry check, scaling, and the assistant.