Summary

Ingredients

• 2 tablespoon flour
• 40 g butter
• 40 g parsley, finely chopped
• 360 ml meat stock, vegetable stock or veal stock
• 1 egg yolk
• Salt and pepper, white

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Instructions

1. 2 tablespoons of flour are lightly sweated in foaming butter. Then add the finely chopped parsley (preferably large-leaved) and fill up with the hot meat or vegetable broth, let it cool down a little, mix with a fresh egg yolk and season with salt.
2. Variation:
3. Also season with white pepper.
4. Fruity component with a dash of lemon juice.
5. Added creme fraiche / sour cream.
6. Versatile with meat, fish and vegetables.