Clay's Kitchen : Sauce and Stock Recipes

Sauce and Stock Recipes

Persille Skalhttp (Norwegian Parsley Sauce)

Recipe from: A book of Norwegian Centennial Recipes (1825-1925)
Servings: About 1/3 cup

Very simple recipe, good over salmon, boiled Finnan Haddie, etc.

2 tablespoons chopped parsley
2 tablespoons water
⅓ cup butter

Cook parsley in water for 2 to 3 minutes. Add butter and stir until melted and hot.