side
Parsley Sauce
From Soyer's standard cookery, 1912
Serves 2
Serve with various dishes.
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 40. The excerpt below is the record exactly as published.
Parsley Sauce. This is Butter Sauce, to which is added a heaped tablespoon- ful of freshly-chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.