Parsley Sauce and Fennel Sauce

Ingredients

• 1 oz. butter
• pint stock
• ^ teaspoonful salt
• A dust of cayenne
• 1 oz. flour
• i pint milk
• teaspoonful pepper
• 1 dessertspoonful minced parsley

Method

1. 1

   Put the butter and flour into a saucepan, and when dissolved, add the stock and milk, also the seasonings.

2. 2

   Beat until quite smooth, and boil for six minutes.

3. 3

   Mince the parsley very fine, put it in the corner of a towel, dip in boiling water, wring out, and stir into sauce; serve.

4. 4

   If for fish, the stock should be made from the bones and trimmings.

5. 5

   For Fennel Sauce, scald, pick and chop the fennel, and add to white sauce instead of parsley.

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 54. The excerpt below is the record exactly as published.

PARSLEY SAUCE AND FENNEL SAUCe! 1 oz. butter pint stock ^ teaspoonful salt A dust of cayenne Put the butter 1 oz. flour i pint milk teaspoonful pepper 1 dessertspoonful minced parsley

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