Spanish sauce

Source: Henriette Schønberg Erken, Kogebog II, 1904, Serie A, Demonstration VII. Middag, s. 45 (falt i det fri)

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1
Make the roux
Melt the butter and stir in the flour. Thin with the milk and let it come well to the boil.
2
Reduce
Add the boiling cream. Boil the sauce down by half, stirring constantly.
3
Season
Just before serving, stir in the finely chopped parsley, anchovy butter and lobster colouring. Salt to taste.

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