Parsley Sauce

Ingredients

  • ½ pt. white sauce made with stock, fish stock or water
  • 1 heaped tablesp. finely-chopped parsley
  • 1 oz. butter

Method

Add the chopped parsley to the boiling sauce, then whisk in the butter, a small pat at a time, at just below boiling-point.

Serve with fish, white meat or vegetables.

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