Recipe or source entry
Parsley Sauce
Chop fine and parboil for three minutes a handful of parsley, drain free from water, and add this to some melted butter or any other white sauce; work in a pat of butter to smooth the sauce, and serve hot.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter01/parsley-sauce.html- Legacy revision
8531e8373e9b- Source checksum
87b0639b13fc359ee3e469a75ad7fe844455358cdd5883c01039e66d170952d3- Legacy text checksum
a99559f3a8647ab355bb3ae84b07ae686b556fec81f13ea1d21e525ed8aab99c
Cite this page
Parsley Sauce. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter01/parsley-sauce.html