Recipes Featuring Parsley
- Salmon with Caper Sauce | 2 slices of salmon
2 slices of salmon
1/4 pound butter
1/2 teaspoonful of chopped parsley
1 shallot
salt, pepper, and nutmeg to taste - Tomato and Mushroom Sauce
2 slices chopped bacon or small quantity uncooked ham
1 slice onion
6 slices carrot
Bit of bay leaf
2 Sprigs thyme
Sprig of Parsley
2 cloves
1/2 teaspoon peppercorns
Few gratings nutmeg
3 tab - Fried Salmon with Anchovy Sauce
Some thin slices from the tail end of the salmon
1 Tbsp anchovy sauce
Bread crumbs
2 eggs
1 Tbsp water
Roux
Cayenne pepper
Lard
Chopped parsley - Bechamel Sauce | 1 1/2 cups White Stock
1 1/2 cups White Stock
1 slice onion
1 slice carrot
Bit of bay leaf
Sprig parsley
6 peppercorns
1/4 cup butter
1/4 cup flour
1 cup scalded milk
1/2 teaspoon salt
1/8 teaspoon pepper
- Swiss Liver
1-1/2 - 2 lbs liver, sliced into strips
3 Tbsp butter
2 Tbsp onion, minced
6 ounce can mushrooms, drained & sliced (reserve the juice)
1/4 tsp pepper
3/4 tsp salt
3/4 tsp sugar
1/4 tsp leaf tar - Braised Beef | 3 lbs beef
3 lbs beef
2 ounces fat salt pork or bacon
2 Tbsp flour
3 tsp salt
1/2 tsp pepper
1 1/2 pints water
2 Tbsp minced onion
2 Tbsp minced carrot
2 whole cloves
1 sprig parsley
- Mushrooms unger Glass II
2 tablespoons butter
1/2 tablespoons lemon juice
1/4 teaspoon salt
Few grains pepper
1/4 teaspoon finely chopped parsley
Bread
1/4 cup heavy cream
Sherry Wine
Mushrooms
- Crab Soup
6 hard-shelled crabs
3 cups White Stock III
2/3 cup stale bread crumbs
1 slice onion
1 sprig parsley
2 tablespoons butter
2 tablespoons flour
1 cup cream
Salt
Cayenne
- Fish Croquettes | Leftover turbot, brill, haddock or salmon
Leftover turbot, brill, haddock or salmon
Butter
Pinch of flour
Mik
Pepper
Salt
Nutmeg, grated
Parsley, finely chopped - Brioche of Kennebec Salmon a la Russe
Brioche:
1 1/2c cakes yeast
1 cup butter
3 1/4 cups flour (13 ounces)
Pinch of salt
1 1/2 tablespoons sugar
4 eggs
4 egg yolks
1/2 cup milk
Mousse:
1 pound Kennebec salmon
1 pound halibu
