Yield: 1 servings
|40 grams||Plain flour|
|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.