English Parsley Sauce

Preparation info
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By Robert Carrier

Published 1965

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  • 1 tablespoon butter
  • 1 tablespoon flour
  • ½ pint


Melt butter in the top of a double saucepan; stir in the flour and mix with a wooden spoon until smooth. Cook for a few minutes over water but do not allow roux to colour. Add milk, heated to boiling point, and cook, stirring constantly, until boiling. Add finely chopped parsley, season to taste with salt and white pepper, and simmer for 2 to 3 minutes longer. Just before serving, add le