- n. A French sauce of chopped parsley, garlic, and sometimes herbs, oil, and vinegar.
- French persillade, from persil ("parsley") (Wiktionary)
“When she heard the food-related word "persillade," she asked if it was from French and spelled it right away.”
“The classic way to prepare rack of lamb is to top it with a mixture known as persillade, a combination of chopped parsley, minced garlic, olive oil and breadcrumbs - almost always made from French-style white bread.”
“The most arresting new dish for autumn is described on the menu as "caramelized roscoff onion with a persillade of Somerset snails, smoked bone marrow and cepes.”
“Cod cheeks and clams came in a buttery persillade that soaked on to the hunk of toast beneath, and made eating it all a two-stage affair.”
“Top each piece of chicken with a slice of pickle, sprinkle with the persillade, and serve.”
“Pim Techamuanvivit Abalone meunière-style with a seaweed persillade.”
“Katie from Thyme for Cooking is writing about persillade this week, which she says is the garlic and parsley mixture that makes escargot taste so great.”
“For dinner one night, the rack of lamb persillade wasn't quite hot enough when it arrived at the table, but the meat had good flavor and was juicy and pink.”
“In the main course the two standout dishes were roasted cod with celeriac purée, purple sprouting broccoli, toasted almonds and anchovy vinaigrette - "expertly cooked… if a bit old-fashioned" said helpful Stephen - and under-blade fillet with persillade snails, salad, triple-cooked chips and Béarnaise.”
“My favourite recipe is en persillade; lambs' fries sautéed in a parsley, garlic and cream sauce.”
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