|Finely chopped parsley||4 Tablespoon|
|Black pepper||To Taste|
|Creamy milk||1⁄2 Pint (300 Milliliter Plus 2 Tablespoon)|
|Butter||1 Tablespoon (Knob Size)|
Put the parsley into a saucepan with 6 tablespoons water, 1/2 teaspoon of salt and plenty of freshly ground black pepper.
Simmer very gently for 3 minutes to extract lots of green colour.
Add 300 ml/1/2 pint milk and heat to just below boiling point.
Mix the cornflour with 2 tablespoons milk to a smooth paste.
Add it to the sauce and continue cooking, stirring continuously, until the sauce thickens.
Beat in the knob of butter, check the seasoning and serve.
You could also add some chopped parsley just before serving.