Definitions
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- noun A French sauce of chopped parsley, garlic, and sometimes herbs, oil, and vinegar.
Etymologies
from Wiktionary, Creative Commons Attribution/Share-Alike License
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Examples
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When she heard the food-related word "persillade," she asked if it was from French and spelled it right away.
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When she heard the food-related word "persillade," she asked if it was from French and spelled it right away.
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When she heard the food-related word "persillade," she asked if it was from French and spelled it right away.
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When she heard the food-related word "persillade," she asked if it was from French and spelled it right away.
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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 Seattle Times 2010
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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."
Creating a Seasonal Menu Bruce Palling 2010
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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.
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Top each piece of chicken with a slice of pickle, sprinkle with the persillade, and serve.
One Big Table Molly O’Neill 2010
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Pim Techamuanvivit Abalone meunière-style with a seaweed persillade.
California Eating 2009
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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.
Weekend Herb Blogging #72 Recap The Seasons are Changing? Kalyn Denny 2007
knitandpurl commented on the word persillade
"And then, just as we Brits abandon our stew to the hungry hordes gathered at the table, the cooks of other nations will add a vital snap of freshness and vigour to lift it from its sleepy brown torpor: the French their persillade of vivid parsley, anchovy and lemon; the Moroccans a slick of tongue-tingling harissa the color of a rusty bucket; and the Italians a pool of hot, salty salsa verde pungent with basil, mustard, and mint."
-Eating for England by Nigel Slater, p 2
March 20, 2010