English Parsley Sauce
Yes, it's old-fashioned nursery food, but I sometimes think that things like this need a revival.
I love it with baked cod cutlets and creamy mashed potatoes, and it's also excellent with gammon, but most especially I love it with Salmon Fishcakes.
This recipe is from Delia's Complete How to Cook.
When you're ready to make the sauce, put the milk in a saucepan, then simply add the sauce flour, butter and seasoning and bring everything gradually up to simmering point over a medium heat, whisking continuously with a balloon whisk, until the sauce has thickened and becomes smooth and glossy.
Then turn the heat down to its lowest possible setting and let the sauce cook very gently for 5 minutes to take the raw taste out of the flour, stirring from time to time. To serve the sauce, add the chopped parsley, cream and lemon juice, taste and check fro seasoning, then serve in a warm jug.