By Auguste Escoffier
Add 1 dl (3½ fl oz or ½ U.S. cup) infusion of parsley to 5 dl (18 fl oz or 2¼ U.S. cups) butter Sauce and finish with 1 good tbs chopped and blanched parsley.
This sauce is suitable for serving with calf’s head, calf’s feet and brains etc.
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