Persillade
2 Cups
Ingredients
Quantity | Ingredient | |
---|---|---|
3 | tablespoons | Shallots; finely chopped |
1 | large | Garlic clove peeled and finely chopped |
1½ | cup | Fresh breadcrumbs |
½ | cup | Fresh parsley; fine chopped |
Salt and pepper; to taste |
Directions
This mixture makes a nice crispy coating for chicken, roast lamb, or baked fish.
Combine all ingredients, tossing well. Pat onto chicken (whole or pieces), lamb or fish during last 20 to 30 minutes of cooking time to crisp crumbs. Do not baste, or crumbs will become soft.
Persillade freezes well.
From Nancy Enright's Canadian Herb Cookbook. By Nancy Enright.
Toronto: James Lorimer & Company, Publishers, 1985. Pg. 90. ISBN 0-88862-788-2. Posted by Cathy Harned.
Related recipes
- Aubergines en persillade
- Fillet steak 'en persillade' with red wine sauce
- Lamb persillade
- Lamb rack persillade
- Potatoes persillade
- Rack of lamb persillade (mf)
- Roast cod with persillade crust
- Roast lamb loin persillade
- Salad seasoning
- Seasoned carrots
- Seasoned dip
- Seasoned flour
- Seasoned greens
- Seasoned mixed vegetables
- Seasoned onions
- Seasoned peas
- Seasoned spinach
- Seasoning salt
- Tomatoes persillade
- Vegetable seasoning