Sauce au Persil

Ingredients

• the yolk of an egg
• a table-spoonful of cream
• a table-spoonful of minced parsley

Method

1. 1

   Beat the yolk of an egg and the juice of a couple of limes, strain, and add to melted butter just before serving.

2. 2

   Alternatively, add cream or minced parsley.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 47. The excerpt below is the record exactly as published.

a table-spoonful of cream, and add in the same way. Throw in just before serving a table- spoonful of minced parsley, fennel, or chopped capers, and you will have : — sauce au persil, sauce au fenouil, or satice aux cdpres. Stir into it after it is made, a dessert-spoonful (or more if liked) of anchovy, Harvey, ketchup, or any sauce you fancy. For sauce aux fines Jierhes, flavour a pint of milk by boil- ing up in it a minced Bombay onion, a tiny bit of garlic, and a handful of parsley : when well flavoured, strain the milk through muslin and stir it by degrees into a sauce- pan in which a couple of ounces of butter and two of flour have been mixed ; thicken gently by bringing the mixture to the boil, strain, and add, just before serving, a table- 82 CULINARY JOTTINGS FOR MADRAS. spoonful of minced cui4ed parsley, a dessert-spoonful of chopped garden cress, and half one of chopped green stem of spring onion. A squeeze of a lime may be judiciously added to this sauce. Fillets of pomfret, or any fish that you can fillet nicely, stewed gently in milk thus flavoured, with the same thick- ened and poured over them when done, are excellent. Small rings of sliced gherkins added to plain melted butter form the sauce aux cornichous you remember abroad ; a tea-spoonful of tarragon vinegar should accompany the rings. Melted butter for sweet entremets such as cabinet pud- ding, et hoc genus omne, should be made exactly in the same way as sance hlancJie, with sugar instead of salt, with milk, or milk and water, and an egg beaten up in brandy, sherry, or liqueur. By adding strong broth or stock to the butter and flour, instead of milk and water as in saiice hlanche, you produce sauce hlonde which forms the basis of several useful sauces. Maitre cVhotel is simply sauce blonde with a bountiful supply of finely minced parsley, a half pinch of spiced pepper, finished off the fire w4th the yolk of an egg

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