Title: English Parsley Sauce
Categories: Sauces
Yield: 1 servings
1/2 c Butter 2 ea Egss (hard boiled)
2 T Flour Salt and white pepper
2 c Milk Nutmeg
1/4 c Chopped parsley
Melt butter in sauce pan, blend in flour, add milk. Stir until smooth and
cook until it thickens. Salt and pepper to taste. Just before serving,
add chopped parsley and finely chopped hard boiled eggs. Sprinkle on a
little nutmeg.
This is especially good on salmon, chicken, new boiled potatoes,
vegetables, etc.
