Recipes Featuring Parsley
- Tomato Puree
1 quart canned tomatoes
1 pint stock or water (stock is best)
1 bay leaf
1 sprig parsley
1 stick celery
6 peppercorns
1 teaspoonful sugar
- Potatoes Epicure
5 small potatoes, cut in 1/2 inch cubes
2 tablespoons butter
1 small onion, finely chopped
2 tablespoons parsley
Salt
White pepper
- Ducks a la Mode
2 ducks or Goose
Breadcrumbs
4 ounces of fat bacon, scraped
Little parsley
Thyme
Lemon-peel
Onion
Pepper
Salt
Nutmeg
2 eggs
Bacon
Flour
3 pints of gravy
1 glassful of red wine
1 teaspoo - Giblet Soup
one quart of chicken stock
Fowl
Minced giblets of two fowls
Parsley
2 tablespoons of brown roux
Hard boiled yolks'
Butter
Raw egg
Browned flour - Consomme | 3 pounds beef, poorer part of round
3 pounds beef, poorer part of round
1 pound marrow bone
3 pounds knuckle of veal
1 quart chicken stock
1/3 cup carrots, diced
1/3 cup turnips, diced
1/3 cup celery, diced
1/3 cup sliced onion
- Shrimps a la Ireland
1 small clove garlic
1 tablespoon chopped green pepper
2 tablespoons butter
12 shrimps cooked
1 cup cream sauce
1 tablespoon chopped pimiento
1 tablespoon chopped parsley
Bread crumbs
- Fish Consommé
4 1/2 lbs fish bones, heads and skin
4 quarts water
1 onion, sliced
1/2 stalk celery, sliced
1 bunch parsley
1 lemon
2 ounces butter - Frog Legs a la Poulette
5 dozen frog legs
2 wine glasses white wine
3 tablespoons flour
3 tablespoons butter
1 tablespoons sugar
1 tablespoon onion juice
2 tablespoons chopped parsley
Dash paprika
3 cups beef broth
- Eggs Fricasseed | Butter
Butter
Parsley, finely minced
Onion, minced
4 ounces stock
1 Tbsp flour
Hard boiled eggs, cut in slices
Salt
Pepper
1 egg yolk, beaten
1/2 cup cream
Juice of 1/2 lemon
- Ham-Stuffed Baked Tomatoes
6 medium-sized tomatoes
1 teaspoon salt
1/8 teaspoon pepper
1 1/4 teaspoon sugar
1/2 medium-sized onion
2 teaspoons butter
1/2 pound lean boiled ham, chopped
1/4 green pepper, chopped
1 ounce
