Chapter III · The Small Compound Sauces · No. 119a
Built upon: No. 66Butter Sauce
119a—PARSLEY SAUCE
This is the Butter Sauce (No. 66, Butter Sauce), to which is added, per pint, a heaped tablespoonful of freshly-chopped parsley.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 119a, p. 47. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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