parsley sauce
delia smith

425ml milk
a few parsley stalks
1 bay leaf
1 slice onion 5mm thick
1 blade of mace or a pinch of powdered mace (optional)
10 whole black peppercorns
20g plain flour
40g butter
4 heaped tablespoons finely chopped parsley 1 tablespoon single cream
1 teaspoon lemon juice
salt and freshly milled black pepper

Place the milk and the next five ingredients in a small pan bring everything slowly up to simmering point then pour the mixture into a bowl and leave aside to get completely cold. When youre ready to make the sauce strain the milk back into the pan discar
Then turn the heat down to its lowest possible setting and let the sauce cook gently for 5 minutes stirring from time to time. To serve the sauce add the parsley cream and lemon juice taste and season then serve in a warm jug.

Yes its old fashioned nursery food but I sometimes think that things like this need a revival. I love it with baked cod cutlets and creamy mashed potatoes and its also excellent with gammon. Here though Ive included my favourite recipe for Salmon Fishcake

Makes about 425ml

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