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Parsley Butter

Parsley butter: parsley is brought to a boil in a little water, cooled to lukewarm, and cold butter is stirred in to a cream without melting. Served with boiled and smoked fish.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 348 (falt i det fri)

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About the dish

Parsley butter for boiled and smoked fish. The key is that the butter is stirred into the warm parsley water without melting, so the sauce becomes creamy.

How to make it

  1. 1

    Bring to a boil

    Bring the water and parsley to a boil in a small pot.

  2. 2

    Cool a little

    Take the pot off the heat and let it cool a little, until the mixture is lukewarm.

  3. 3

    Stir in the butter

    Stir in the cold butter piece by piece to a cream. The butter must not melt.

  4. 4

    Serve

    Serve with poached fish and smoked fish.

Changes from the original

Modern measures (g, tbsp). The water amount was unclear in the OCR and is interpreted as 1 tablespoon. Clarified that the parsley water should be cooled to lukewarm before the butter is stirred in.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 348) → 1949 (korrekturlest, s. 385)~32% av teksten endretfjernetlagt til
200 gr. meierismør 1 spiseskefuld spiseskjefull finhakket persille 1 spiseskefuld vand Vandet — vann. Vannet og persillen gives gis et opkok, gryten tages tas av ilden, varmen, avkjøles litt, og det kolde smør røres i; røres til en krem, maa må ikke smeltes. Serveres til avkokt fisk og røket fisk.

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Frequently asked questions

What is parsley butter served with?
According to the recipe it's served with poached fish and smoked fish.
Why must the butter not be melted?
The parsley butter should be stirred to a cream. That's why the water and parsley are boiled first, the pot taken off the heat and cooled a little before the cold butter is stirred in – if the butter melts, the cream separates.
What do I need for 4 servings?
200 g dairy butter, 1 tablespoon finely chopped parsley and 1 tablespoon water. It takes about 15 minutes.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" of 1914, page 348.

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