Parsley Sauce

Ingredients

• 2 ounces of butter
• 1 tablespoonful flour
• 1/2 pint boiling milk
• 1/2 teaspoonful salt
• 1 tablespoonful fine-chopped parsley

Method

1. 1

   Melt butter in a saucepan, add flour and stir for a few minutes.

2. 2

   Add boiling milk, season, boil for 3 minutes, remove from fire, add parsley, and serve.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 69. The excerpt below is the record exactly as published.

Parsley Sauce. — Melt in a saucepan 2 ounces of butter ; add i tablespoonful fiour ; stir this over the fire a few minutes ; then add Yt pii^t boiling milk; season with Ys teaspoonful salt; boil 3 minutes; remove from the fire; add 1 tablespoonful fine-chopped parsley, and serve. Celery Sauce. — Prepare 1 pint of butter sauce ; add the yolk of 1 egg and Ys cup cream ; place 1 pint of fine-cut white table celery 102 SAUGEa in a saucepan; add little batter; cover with boiling water; seaaon with 1 teaspoonf ul salt, and boil till tender ; then drain, add tho celery to the butter sauce, and serve with boiled poultry or meat. Caper Sance* — Melt l tablespoonful butter in a saucepan ; add 1 fine-cut white onion, 8 whole peppers, Vs bay leaf, cook 3 minutes, without browning, then add 1 heaping tablespoonful flour ; stir and cook 2 minutes ; add 1 pint of veal or chicken broth, season with Yi teaspoonf ul salt, Y4 teaspoonf ul grated nutmeg ; boil 15 minutes ; then strain through a sieve into a clean saucepan ; mix the yolks of 2 eggs with 1 tablespoonful lemon juice ; add a little sauce first to the yolks, mix well ; then add the yolks to the sauce. Place the saucepan on the side of stove ; add Y, tablespoonful butter in small portions, stir 5 minutes over the fire, without letting it boil agaia ; add 2 tablespoonf uls capers, and serve with boiled mutton or fish. Anchovy Sauce. — Mix 1 tablespoonful flour

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