Parsley sauce ( upper crust )
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 40 | grams | Plain flour |
| 570 | millilitres | Milk |
| 6 | tablespoons | Parsley; finely chopped |
| Salt and freshly ground black pepper | ||
Directions
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.