- 3 ½ oz parsley, cleaned
- 2 teaspoons tomato sauce
- 1 tablespoon all-purpose flour
- salt and pepper
25 minutes preparation + 15 minutes cooking
Chop the parsley and onion, then gently brown the mixture. Add tomato sauce and a teaspoon of all-purpose flour dissolved in half a cup of stock, and leave to simmer adding a bit of stock if necessary. Make a large thin omelette, roll it up and slice it into strips, add it to the dip, stir and leave over a low heat for ten minutes. Can be served lukewarm.