(Persillesauce)
1 ½ oz (40 g) butter
1 ½ tablesp. (40 g) flour
¾ pint (4 dl) milk
3-4 tablesp. cream
Parsley
Make a white sauce with the butter, flour and milk, adding sufficient cream to provide the required consistency.
Add finely chopped parsley - enough to turn the sauce a brilliant grass-green - and season with salt.
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