How to cook
Dissolve the yeast in a bowl with a little warm milk and add the salt and sugar. Sprinkle it with a little flour, stir and leave it to rise.
Sift the flour and add the effervescent yeast, remaining milk and softened butter. Knead a soft dough and spread it out into a layer 1/4″ (0.5) cm thick. Wash the parsley, clean and chop it, add salt and sprinkle it with black pepper. Fry it briefly with a little butter on low heat and leave the dish to sit with a lid on for 15 minutes.
Pour the parsley over the dough, roll it up, cut it into slices and smear the resulting scones with beaten egg yolk. Put them in a baking dish greased with oil and bake until reddened.
Coat them with butter while still warm and sprinkle them with chopped fresh parsley.