1
Sprinkle with finely minced parsley and send to the table at once.
2
Divide the risotto among warm plates and sprinkle with the minced parsley.
3
Stir until thick and then add one tablespoon of finely minced parsley.
4
Pour over slices of fried bread, sprinkle with minced parsley, and serve.
5
Pour over slices of buttered toast, sprinkle with minced parsley, and serve.
6
Cover with sliced lemon, chopped shallot, minced parsley, and a few pepper-corns.
7
Drain, arrange on a serving-dish, sprinkle with minced parsley, and keep warm.
8
Fry in butter one tablespoonful each of minced parsley and onion.
9
Sprinkle with minced parsley, cover with buttered paper, and bake in the oven.
10
Season with red pepper and minced parsley, pour over the fish, and serve.
11
Stir till clear and add 1 breakfast cup milk and some minced parsley.
12
Let stand for an hour in olive-oil, seasoned with minced parsley.
13
Season it with pepper and salt, and a little minced parsley and onion.
14
Stir well, and serve with minced parsley scattered at the top.
15
Broil in a double-broiler, and serve with melted butter, minced parsley, and lemon-juice.
16
Sprinkle with minced parsley and lemon-juice and pour over a little melted butter.
