A delicious green sauce, Parsley Sauce goes very well with fish or lighter meat dishes.
10 tablespoons chopped fresh parsley
15 fl. oz. bechamel sauce, hot
1 tablespoon single cream
1 teaspoon cayenne pepper
Put enough water in a medium-sized saucepan to make a ½ inch layer in the bottom. Add the parsley. Place the pan over high heat and bring the water to the boil. Cover the pan, reduce the heat to low and simmer for 5 minutes.
Remove the pan from the heat and drain the parsley in a strainer, pressing out any excess moisture with the back of a wooden spoon.
Stir the parsley into the bechamel sauce. Add the cream and cayenne and blend well. Taste the sauce and add salt and pepper if necessary.
Pour the sauce into a warmed sauce-boat and serve at once.