Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
618
Calories
14g
Protein
18g
Fat
97g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 pieces fresh parsley
- 1 tablespoon butter well rubbed into 1^^ tablespoons flour
- 1 tablespoon cream
- 1 tea- spoon vinegar
- parsley
- vinegar
- salt
- pepper
Directions
1
Boil 3 pieces fresh parsley for 5 minutes in f cup milk, strain and add to 1 tablespoon butter well rubbed into 1^^ tablespoons flour. Beat up an egg yolk with 1 tablespoon cream and 1 tea- spoon vinegar, add salt and pepper to taste and ^ teaspoon freshly chopped parsley, stir into the sauce when it reaches the boil, sti" hard for a minute or two, and pour into a sauce bowl for im mediate use.
By Martin, Maria Ewing, Mrs., [from old catalog] comp ·
Recipe sourced from
internet_archive