Parsley Sauce is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic sauce of parsley in a melted butter or bechamel sauce base that's typically served with fish. The full recipe is presented here and I hope you enjoy this classic British version of: Parsley Sauce.
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This is a classic recipe for a Victorian version of Parsley Sauce that's derived from the chef, Charles Elmé Francatelli' 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 48.—PARSLEY SAUCE
Chop fine and parboil for three minutes a handful of parsley, drain free from water, and add this to some melted butter or any other white sauce: work in a pat of butter to smooth the sauce, and serve hot.
Bring a pan of water to a boil, finely chop the leaves from the parsley, add to the pan and parboil for 3 minutes. Drain and squeeze to remove the excess liquid.
Prepare your melted butter sauce or béchamel sauce then stir in the parsley. Chop the butter and work into the sauce until smooth then serve.
