Persillade Recipe
Yield: 2 CupsRecipe by luhu.jp
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
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 Enrights Canadian Herb Cookbook. By Nancy Enright.
Toronto: James Lorimer & Company, Publishers, 1985. Pg. 90. ISBN
0-88862-788-2. Posted by Cathy Harned.
Source from luhu.jp
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 Enrights Canadian Herb Cookbook. By Nancy Enright.
Toronto: James Lorimer & Company, Publishers, 1985. Pg. 90. ISBN
0-88862-788-2. Posted by Cathy Harned.
Source from luhu.jp