© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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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.