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Persillade
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| Artist: |
_ |
| Categories: |
Herbs & Spices, Sauces & Dressings, Seasonings |
| Yield: |
2 |
| Rating: |
0 |
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Ingredients:
| 3
| tbsp | Shallots, finely chopped | | 1
| large | Garlic clove | | | -- peeled and finely chopped | | 1 1/2
| cup | Fresh breadcrumbs | | 1/2
| cup | Fresh parsley, fine chopped | | | Salt and pepper, to taste |
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Procedures:
| 1 | This mixture makes a nice crispy coating for chicken, roast lamb, or baked fish. | | 2 | combine all ingredients, tossing well. | | 3 | Pat onto chicken (whole or pieces), lamb or fish during last 20 to 30 minutes of cooking time to crisp crumbs. | | 4 | Do not baste, or crumbs will become soft. | | 5 | persillade freezes well. | | 6 | from nancy enright"s canadian herb cookbook |
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