Liver and Parsley Sauce for Poultry

Ingredients

• The liver of a fowl
• one tablespoonful of minced parsley
• 1/2 pint melted butter, No. 376

Instructions

1. Wash and score the liver, boil it for a few minutes, and mince it very fine; blanch or scald a small bunch of parsley, of which there should be sufficient when chopped to fill a tablespoon;
2. add this, with the minced liver, to 1/2 pint of smoothly-made melted butter;
3. let it just boil;
4. when serve.