Parsley for Garnishing Purposes

Garniture de Persil

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Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

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Take several bunches of fresh Parsley, trim off all the coarse stems, wash in slightly salted water, drain and place in a colander. Set over a watertight vessel. Shave some ice, cover the Parsley with it and let it keep fresh and cool for table garnishes. Never lay Parsley that is intended for garnishing purposes in water, as the freshness will be quickly destroyed, and it will become dark, discolored, limp, slimy and devoid of all beauty or crispness.