Parsley Sauce

Ingredients

• three ounces of butter
• two ounces flour
• two teacupfuls of milk
• a couple of spoonfuls of finely-chopped and scalded parsley

Method

1. 1

   Melt butter, stir in flour until smooth, add milk slowly, stir until thick.

2. 2

   Add parsley and cook for a couple of minutes, season with pepper and salt.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 264. The excerpt below is the record exactly as published.

parsley sauce. The mixture must be stiff, for the frying softens the rice again a little. The oil or nutotine for frying must be beyond boiling point, and the cutlets will then be quite crisp and free from any oily flavour. Tomato Sauce. Scald, peel, and slice, one pound tomatoes ; also slice one carrot, one turnip, one onion, and fry all together in one and a half ounces of nut butter for ten minutes. Add a quarter pint water, a few peppercorns, half a teaspoonful of salt, and stew gently for half an hour. Strain into a small enamelled saucepan, put in two ounces of flour and half an ounce nut butter. Mix all together and stir over a moderate heat until it boils. 662 VEGETARIAN Cutlets Norman. Put two ounces shelled walnuts in salted cold water, bring to the boil, and simmer for half a minute. Turn on to a sieve and run cold water over them to take out any bitterness from the skins, and mince very fine. Cut the half of a large onion into slices, soak in boiling water for a couple of minutes, then chop very fine and boil for ten minutes. Add to the ground nuts and boiled onions two ounces well-washed red lentils, half a table- spoonful lemon juice, three quarters of an ounce of nut butter, finely-chopped rind of a quarter of a lemon, quarter teaspoonful of mace, same quantity of nutmeg, pepper and salt to taste. Stew very gently till cooked, but not pulped. When nearly cooked mix in half a tablespoonful of fine tapioca. When all cooked, give a stir round and turn out on to a dish to cool. When quite cold make into cutlets by putting them into cutlet forms, egg and breadcrumb them, and fry in boiling butter. Serve with parsley sauce, peas a la bourgoise, and potato cream. Parsley Sauce. Melt three ounces of butter and stir in two ounces flour. When quite smooth add slowly two teacupfuls of milk, stir till it thickens ; then add a couple of spoon- fuls of finely-chopped and scalded parsle

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