Parsley Sauce, Usually Called Parsley and Butter

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (3)

a tablespoonful of chopped and blanched parsley ↝ Parsley, raw [Not included in a food category]
half a pint of good butter sauce ↝ Lemon-butter sauce [Dips, gravies, other sauces]
a very little lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]

Instructions (2)

Put a tablespoonful of chopped and blanched parsley into half a pint of good butter sauce.
Just before sending to table add a very little lemon-juice.

Original Text

PARSLEY SAUCE, USUALLY CALLED PARSLEY AND BUTTER.
Put a tablespoonful of chopped and blanched parsley into half a pint of good butter sauce; and just before sending to table add a very little lemon-juice.

Notes

—