Parsley Sauce
From À la mode cookery, 1902
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 51. The excerpt below is the record exactly as published.
Parsley Sauce Make some white sauce in the usual manner, then add a good handful of chopped parsley, and add it to the sauce with a little green colouring and a table-spoonful of cream
Cook this with the app: pantry check, scaling, and the assistant.