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Parsley Sauce
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The Wide, Wide World of Texas Cooking

  • 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
  • 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.
This Parsley sauce (or one similar to it) is often served with fish and sometimes bland meat.

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