Bit of bay leaf
A dish that gets its character from parsley and finely chopped shallot.
contains glutencontains dairycontains eggscontains meat
Ingredients
US
Metric
- Sprig of parsley
- 2 ml finely chopped shallot
- Salt and cayenne
- Yolks 3 eggs
- 160 ml Brown Stock
- 60 ml butter
- 15 ml flour
- 7 ml capers
- 7 ml parsley
Make it lactose-friendly
- ¼ cup butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Cook first six ingredients until reduced one-half; strain, add yolks of eggs well beaten, one-half, each, brown stock and butter, and cook over hot water, stirring constantly until thickened. Then add, gradually, remaining butter mixed with flour and stock. As soon as mixture thickens, add capers, parsley finely chopped, and salt and cayenne.
Make it yours
Edition
Primary
Gutenberg
Nutrition (estimated, per serving)
| Calories | 438 |
|---|---|
| Protein | 1.5 g |
| Fat | 46.2 g |
| Carbs | 6.6 g |
| Fiber | 0.5 g |
| Sodium | 109 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States