No. 12.—Parsley and Butter Sauce

Preparation info

    • Difficulty

      Easy

Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About

Method

Take half a pint of butter sauce and add half a cup of chopped parsley and the juice of one lemon. Pour hot water on the parsley before chopping.