Thursday, May 26, 2011

Parsley Sauce

1 tablespoon of parsley after chopping. ½ pint white sauce.

Take a handful of parsley; and after washing it tie in a bunch and throw into boiling salted water for two or three minutes, then well drain and chop very fine. Have ready the sauce, stir in the parsley, and pour into a hot tureen.

No comments:

Post a Comment

Latest Post