Recipes Featuring Parsley
- Devilled Crabs | 1 dozen crabs
1 dozen crabs
3 Tbsps bread crumbs
2 Tbsps cream
3 egg yolks
A little parsley, chopped
1 Tbsp butter
Salt to taste
Pepper to taste - Smothered Tomatoes
4 tomatoes
2 tablespoons melted butter
finely minced parsley
Salt and pepper
- Baked Pickerel
Fish
Butter
1 cup cream or milk
Parsley, chopped
Egg sauce:
Butter
1 egg yolk
1 tsp parsley, chopped
- Mutton Broth
2 lbs neck of mutton
2 quarts cold water
1 tsp salt
1 small turnip
1 small carrot
1 small onion
2 Tbsps barley
1 tsp chopped parsley
Extra salt and pepper to taste - Tomato Bisque
6 fresh tomatoes or one can tomatoes
1 small onion
1 bay leaf
2 cloves
1 sprig of parsley
2 Tbsps butter
2 Tbsps flour
1 pint milk
1/2 tsp baking soda
1 tsp hot water
Salt and pepper to tast - Clam Chowder | 1 1/2 dozen clams, chopped fine
1 1/2 dozen clams, chopped fine
1 cup water
3 large potatoes, diced
2 slices pork or bacon, diced
1 sliced onion
1 quart milk
2 Tbsps butter
2 Tbsps flour
1 tsp chopped parsley
1 tsp salt
Pe - Striped Bass
1 cup olive oil
2 slices onion
2 slices green pepper
2 cloves garlic, chopped
1 pint claret wine
1 dozen fresh mushrooms, sliced
6 tomatoes peeled and sliced
1/2 can pimientos, sliced
6 pounds - Baked Lobster a la Parker
Lobster:
1 live lobster (12 ounces lobster)
Buttered bread crumbs
Parsley garnish
1/2 lemon
Stuffing:
2 cups medium white sauce
2 small shallots, chopped fine
3 ounces mushrooms, chopped fin - St. Germain Soup
3 cups white stock
1 can peas
1 cup cold water
1/2 onion
Bit of bay leaf
Sprig of parsley
Blade of mace
2 tsps sugar
1 cup milk
1 tsp salt
1/8 tsp pepper
2 Tbsps butter
2 Tbsps cornstarch - Scotch Mutton Broth | 2 quarts water
2 quarts water
Neck of mutton
4-5 carrots
4-5 turnips
3 onions
4 large spoonfuls Scotch barley
Salt to taste
Parsley, chopped
