Stegt flæsk i persillesovs

This is danish cooking at its best. Especially nice after a night out. And it´s simple. Cook a whole lot of potatoes, small ones, so you can dip them in the sauce. Make a bechamel of butter, flour and milk. Add cream and creme fraiche to your liking. And chopped parsley, also as mush as you like. Salt and a bit of muscat.