Sauce Au Diable Recipe

Every one likes this sauce for either meat or fish. In a double saucepan
melt a lump of butter, flavor it with salt, pepper, some minced parsley
that you had first rubbed on a raw slice of onion, and some lemon-juice.
Use vinegar instead of the lemon if you wish, but do not forget that it
does not require so much vinegar. Mix it with a fork and serve it warm;
do not let it bubble.

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