Stir in the flour and cook for a minute or so. Heat the stock in a small pan or a pitcher in the microwave. Gradually whisk it into the shallot mixture then stir with a wooden spoon until smooth, and boil for about 5 minutes until the mixture turns a shade darker. Mix in the milk, lower the heat, and simmer for a few minutes. Season well with salt and pepper, then add the cream and parsley.