Catholic Recipe: Egg and Parsley Sauce
One thing is certain, and that is that fish is a standard food for Lent. The range of choice is certainly wide here, with simple recipes for simple folk and complicated recipes for complicated people. A cookery book of over a hundred years ago mentions two varieties for different castes: for the ordinary you and me there is suggested salt fish with parsley and egg sauce; for the epicure, a dish of turbot with wine gravy and capers.
DIRECTIONS
Chop the eggs coarsely and mix with the finely minced parsley. Add this to White (or cream) sauce (see recipe) which has been flavored with lemon and onion juice.
Recipe Source: Feast Day Cookbook by Katherine Burton and Helmut Ripperger, David McKay Company, Inc., New York, 1951
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