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Melted Butter with Parsley

Melted butter with parsley from 1900: 1 tbsp finely chopped parsley given a quick boil in 2 tbsp water, then 100 g cold butter melted quickly in over high heat. A simple parsley-butter sauce.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 183 (falt i det fri)

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About the dish

En enkel, blank persillesmørsaus til fisk og grønnsaker. Det kalde smøret smeltes raskt inn i det persillekokte vannet så sausen holder seg samlet. Fra Erken & Caroline Steens «Kogebog for skole og hjem» (1900).

How to make it

  1. 1

    Boil the parsley

    Give the washed, finely chopped parsley a quick boil in the water.

  2. 2

    Melt the butter

    Add the cold butter and melt it in over high heat until the sauce is glossy and comes together.

Changes from the original

Mål modernisert (gr→g, spiseske→ss). Ingen priser i originalen. Metode uendret; gjengitt i moderne norsk.

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Frequently asked questions

What does the sauce go with?
A glossy butter sauce with parsley suits boiled fish and vegetables particularly well.
Why is the butter melted over high heat?
Quick melting makes the butter and water bind into a unified, glossy sauce instead of separating.

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