finely chopped parsley

117 examples (0.03 sec)
  • To make them especially attractive, dip the edge into egg white and then into very finely chopped parsley. Cited from Woman's Institute Library of Cookery, Vol. 3
  • The onion may be omitted and only finely-chopped parsley used, if desired, or use both. Cited from Mary at the Farm and Book of Recipes. . ., by Edith M. Thomas
  • Stir to thoroughly blend and then add one-quarter cup of finely chopped parsley. Cited from Mrs. Wilson's Cook Book, by Mary A. Wilson
  • Cook fifteen minutes, and serve very hot, garnish with finely chopped parsley. Cited from Mrs. Wilson's Cook Book, by Mary A. Wilson
  • Cook slowly for five minutes and then turn on a hot platter and garnish with finely chopped parsley. Cited from Mrs. Wilson's Cook Book, by Mary A. Wilson
  • Sprinkle a little finely-chopped parsley and a pinch of pepper over top and serve at once. Cited from Mary at the Farm and Book of Recipes. . ., by Edith M. Thomas
  • A little finely-chopped parsley can be added. Cited from Miss Parloa's New Cook Book, by Maria Parloa
  • Cook slowly until the meat is very tender, then serve garnished with finely chopped parsley and hot cornmeal waffles. Cited from Mrs. Wilson's Cook Book, by Mary A. Wilson
  • Double the omelette together on a hot platter and sprinkle finely chopped parsley over the top. Cited from Mary at the Farm and Book of Recipes. . ., by Edith M. Thomas
  • Over this, sprinkle finely-chopped parsley and fine raspings of a dark colour. Cited from The Book of Household Management, by Mrs. Isabella Beeton
  • Stir until well blended and then serve, garnished with finely chopped parsley. Cited from Mrs. Wilson's Cook Book, by Mary A. Wilson
  • Garnish the edge of the dish with finely chopped parsley, and send at once to the table. Cited from Many Ways for Cooking Eggs, by Mrs. S.T. Rorer
  • Cook for five minutes and then pour the gumbo into a tureen and add three tablespoons of finely chopped parsley. Cited from Mrs. Wilson's Cook Book, by Mary A. Wilson
  • To each six eggs allow a saltspoonful of pepper, and, if you like, a tablespoonful of finely chopped parsley. Cited from Many Ways for Cooking Eggs, by Mrs. S.T. Rorer
  • Before serving mix into the sauce a spoonful of finely chopped parsley. Cited from The Allinson Vegetarian Cookery Book, by Thomas R. Allinson
  • Two yolks of eggs beaten very light, add a pinch of salt, pepper and finely-chopped parsley. Cited from The International Jewish Cook Book, by Florence Kreisler Greenbaum
  • When they are done, take them out to drain, have ready some finely-chopped parsley, and a few roots cut into slices of about one inch thick and an inch in length. Cited from The Book of Household Management, by Mrs. Isabella Beeton
  • Then put in juice of one-half lemon, a tablespoonful of finely chopped parsley, and just before serving put in two tablespoonfuls of cream. Cited from Favorite Dishes, by Carrie V. Shuman
  • Lay three tips of canned asparagus that has been heated in its own juice and then sprinkle with finely chopped parsley. Cited from Mrs. Wilson's Cook Book, by Mary A. Wilson
  • Sprinkle a little finely chopped parsley over the top as a garnish. Cited from Good Things to Eat as Suggested by Rufus, by Rufus Estes
  • Next »