Heat the butter in a pan until it becomes brown. Add the parsley leaves. Let them fry for a moment. Skim the butter.
Remove the bay leaf from the vinegar. Add a little salt and pepper. Pour the butter and parsley leaves into it. Mix and serve.
Dutch Sauce
Butter, size of an egg
1 tea-spoon flour
¹⁄₂ pint milk or cream
Juice of half a lemon
2 yolks of eggs
Melt the butter in a sauce-pan. Stir in the flour and mix till perfectly smooth. Add the milk or cream. Boil for two or three minutes. Add lemon juice, and just before serving, stir in the two yolks. After which do not allow the sauce to boil.
Genoese Sauce
(For Fillet of Sole)
1 oz. butter
2 table-spoons olive oil
2 yolks of eggs
1 table-spoon vinegar
Put the oil and butter into a sauce-pan on the fire and stir till the butter is melted. Beat the yolks slightly. Add the vinegar to them. Season. Directly the butter is melted add the yolks and vinegar, stirring continually over a bain marie until the sauce thickens. Half a tea-spoonful of mustard may be added.