Melt the butter. Skim it. Add the parsley (and, if liked, a little finely chopped shallot), salt, pepper and lemon juice.
Maître d’Hotel—II
4 shallots
1 tea-spoon chopped parsley
1 tea-spoon chopped fennel
1 dozen mushrooms
2 ozs. butter
¹⁄₂ pint brown sauce or béchamel
Chop the shallots. Put them with the parsley, fennel and mushrooms in a sauce-pan in which the butter has been melted. Cook gently for five minutes. Add the brown sauce or béchamel (see [pp. 118] and [126]). Boil ten minutes. Season and add a squeeze of lemon juice.
Mushroom Sauce
2 dozen small mushrooms
1 oz. butter
1 table-spoon flour
1 pint good gravy
¹⁄₂ a lemon
Cook the mushrooms in the butter until brown and tender. Add the flour. Stir well in and brown. Pour the gravy over the mushrooms. Boil three minutes. Season and add a little lemon juice.
Onion Sauce
(For Roast Mutton)
4 onions
¹⁄₂ pint melted butter (see [p. 114])