185 Parsley Sauce

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Add 1 dl ( fl oz or ½ U.S. cup) infusion of parsley to 5 dl (18 fl oz or 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.