By Keith Floyd
I have eaten at the highest and the lowest tables around the world. I have paid exorbitant bills in fine restaurants, I have eaten bread and lard sprinkled with paprika in a desolate café in Budapest. I know many fine chefs and cooks but one of the very best just happens to be my mother and her parsley sauce is excellent.
Melt the butter in a pan. Stir in the flour and cook for about 3 minutes, being careful not to let it burn. Add the stock, stirring constantly, then add the milk and season with salt and pepper. Simmer until a smooth sauce has been achieved. Add the parsley and simmer for 5 more minutes. And just before you serve it, whisk in the egg yolk and cream rapidly.