| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Canadian |
Sauces, Seasonings |
2 |
Cups |
INGREDIENTS
| 3 |
tb |
Shallots; finely chopped |
| 1 |
lg |
Garlic clove peeled and finely chopped |
| 1 1/2 |
c |
Fresh breadcrumbs |
| 1/2 |
c |
Fresh parsley; fine chopped |
|
|
Salt and pepper; to taste |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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