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Recipes for Parsley
Lemon, Parsley & Thyme Stuffing
100g (4oz) Fresh breadcrumbs
30ml (2tbsp) Chopped parsley
2.5ml (1/2tsp) Grated lemon rind
Salt and freshly ground pepper
25g (1oz) Butter melted
Fresh milk
Combine all dry ingredients and seasoning
Bind loosely with melted butter and milk.
Use as required
Parsley Sauce
15gm (1/2oz) Butter
15g (1/2) Flour
300ml (1/2) Milk
30ml (2tbsp) Chopped parsley
Salt & pepper
Melt butter in a pan
Add flour and mix to a roux
Slowly add milk, stir until smooth, and until the sauce has
thickened
Add parsley and season to taste.
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