Story behind this recipe
As someone may have pointed out already, Buwei Yang Chao: How to Cook and Eat in Chinese. London: Faber and Faber 1956, 1968 (2nd ed, paperback, the one I have), Mrs Chao, herself a medical doctor, is/was the wife of famous linguist Yuen Ren Chao, who contributed Recipe 13.1 "Stirred eggs". The cookbook is (apart from being very good) a linguists delight because of the ongoing conversation between.Mrs Chao, Mr. Chao and their daughter Rulan. The recipe should be reprinted in its exact wording, if Faber and Faber allows, for its fun and linguistic interest. If you don't have easy access to the book, tell me, I'll then make a copy to fax (my fax doesn't read books).
This, I believe, is my own recipe.
4 bunches parsley (about 100 g) chopped not too finely
Fresh juice of 2 lemons
200 g whipping cream, whipped without sugar or stiffener
1/2 - 1 tsp salt
Variant, stiff sour cream instead of whipping cream and less lemon juice
Gently lift the cream into the parsley, add lemon juice and salt little by little till perfect. It needs a lot of salt and a lot of lemon juice. Does not go well as a salad course, better as a side dish, on a buffet, or with meat fondue.