| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Upper, Crust |
1 |
servings |
INGREDIENTS
| 40 |
g |
Plain flour |
| 570 |
ml |
Milk |
| 6 |
tb |
Parsley; finely chopped |
|
|
Salt and freshly ground black pepper |
INSTRUCTIONS
Melt the butter in a heavy based saucepan, and, stirring continuously, add
the flour.
Allow this to cook through, then whisk in the milk to form a thick sauce.
Bring the sauce to a gentle simmer and allow to thicken, then add the
parsley. Stir well and season generously.
Serve with cooked meats.
Converted by MC_Buster.
NOTES : Traditional Parsley Sauce as prepared by sisters Vera and Norma
Lambert who were cooks at Sledmere House when Christopher was a child.
Converted by MM_Buster v2.0l.
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