Serve with boiled fish.
PARSLEY SAUCE--I
Prepare a Drawn-Butter Sauce according to directions previously
given, add half a cupful of fine minced parsley, and season with
lemon-juice.
PARSLEY SAUCE--II
Boil two large bunches of parsley in water to cover for five minutes.
Strain the water, and thicken with a tablespoonful each of butter
and flour cooked together. Season with salt,
[Page 33]
pepper, and grated nutmeg, take from the fire, add the yolks of
two eggs beaten with a little vinegar, three tablespoonfuls of
butter in small bits, and a little minced parsley.
PARSLEY AND LEMON SAUCE
Squeeze the juice out of a lemon, remove the seeds, and chop the
pulp fine with a bunch of parsley. Add a little of the grated peel.
Cook together one tablespoonful each of butter and flour, add the
parsley and lemon and one and one half cupfuls of stock. Season
with salt, pepper, and powdered mace, and boil for ten minutes.
Take from the fire, add the yolks of two eggs beaten with a little
cold stock, and serve.
PERSILLADE SAUCE
Put into a bowl one fourth cupful of olive-oil with a tablespoonful
of made mustard, the juice of two lemons, two tablespoonfuls of
minced parsley, and salt and pepper to season.
Pages:
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37