Gelée de Persil

Parsleyed Aspic

Preparation info

    • Difficulty

      Easy

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Method

Add 3 tablespoons minced parsley to 2 cups liquid gelée. Use to line a mold, or pour into shallow pan, refrigerate until set, then chop, or cut