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. From Wordnik.com. [The Seattle Times] Reference
Pim Techamuanvivit Abalone meunière-style with a seaweed persillade. From Wordnik.com. [California Eating] Reference
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. From Wordnik.com. [Weekend Herb Blogging #72 Recap The Seasons are Changing?] Reference
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. From Wordnik.com. [Dining out with Moira Hodgson] Reference
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.". From Wordnik.com. [Creating a Seasonal Menu] Reference
Whatley has focused on California produce as a theme, making the salmon into a persillade. From Wordnik.com. [SFGate: Top News Stories] Reference
• Roast monkfish with Parma ham, tomato fondue and persillade/Vergelegen Reserve Chardonnay. From Wordnik.com. [Latest hospitality news from CatererSearch] Reference
Justin feasted on the Burgundy Pastures Short Ribs, served with caramelized potato galette, persillade and a grilled date salad. From Wordnik.com. [poco-cocoa] Reference
Now mince the cilantro and chili together (this makes for a more aromatic mix, in a similar way to persillade - garlic and parsley given the same treatment). From Wordnik.com. [NPR Topics: News] Reference
In fact, most meat tastes good with a layer of persillade smeared on it. From Wordnik.com. [The Seattle Times] Reference
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