Parsley sauce ( upper crust )

Yield: 1 servings

Measure Ingredient
40 grams Plain flour
570 millilitres Milk
6 tablespoons Parsley; finely chopped
\N \N Salt and freshly ground black pepper

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.

Similar recipes