Parsley Sauce

• 300 ml/½ pint creamy milk
• 1 onion, sliced
• 4

Put the milk into a pan with the onion, peppercorns, bay leaf and the stalks from the parsley. Bring slowly to the boil and simmer for 10 minutes.

In another pan melt the butter. When it is foaming stir in the flour and cook gently for half a minute, stirring all the time. Draw the pan off the heat and slowly strain on the hot milk, stirring as you do so. Return the pan to the heat and