Parsley Sauce

2 tbsp butter
2 tbsp flour
1 cup chicken stock
2 tbsp finely chopped parsley
2 tsp lemon juice

In heave saucepan, melt butter. Remove from heat and stir in flour. Pour in chicken stock all at once. Beat until well blended. Return to low heat and cook till it comes to boil and is smooth and thick. Simmer 2 to 3 minutes. Add lemon juice, parsley, and pour sauce over fish. Makes about 1 1/2 cups.