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Green Dutch Sauce

Make half a pint of good bchamel sauce (see BECHAMEL). Wash some young parsley-leaves, and put them, while wet, into a mortar. Pound them to a pulp, and squeeze out the juice which comes from them into the sauce until it is sufficiently greened. Simmer gently over the fire, and, before serving, add a dessert-spoonful of strained lemon-juice. The juice must not be added until the last moment, or the colour of the sauce will be spoilt. Time, a few minutes to press out the juice. Sufficient for half a pint of sauce. Probable cost, 4d.