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Persillade is a mixture of minced parsley and garlic. Used in French cooking, it is often used to form a crust on meat.

Occasionally, some chefs will also add fresh white bread crumbs.

Cooking Tips

You press the Persillade into the surfaces of the meat (which are often coated first with Dijon, so that the Persillade will adhere better) before roasting.

Language Notes

Comes from the French name for parsley, which is "persil".

See also:

Herb Mixtures

Bouquet Garni; Fines Herbes; Herbes de Provence; Italian Seasoning; Persillade

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Oulton, Randal. "Persillade." CooksInfo.com. Published 01 January 2004; revised 26 August 2005. Web. Accessed 03/21/2018. <http://www.cooksinfo.com/persillade>.

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