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Print Friendly Recipe Recipe Information Source: The Wide, Wide World of Texas Cooking Ingredients 2 Tbs (30 ml). butter 2 Tbs (30 ml). flour 1 cup (225 ml) milk 1/2 tsp (2 ml). salt 2 Tbs (30 ml). scraped onion pulp 1/4 cup (60 ml) very finely minced fresh parsley 1 hard-cooked egg, chopped Preparation Melt butter in top of double boiler over hot water. Add flour and blend. Stir in milk and continue stirring until sauce is smooth and thickened. Add salt, onion pulp, parsley and chopped egg, and blend. Cook 3 to 4 minutes over moderate heat and serve from sauceboat. Comments This Parsley sauce (or one similar to it) is often served with fish and sometimes bland meat.

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