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1 Add 3 eggs and chopped parsley; sprinkle with salt , pepper and nutmeg.
2 Arrange chicken on top of stuffing and sprinkle with salt and pepper.
3 Rub lightly with vegetable oil and sprinkle with salt and Cayenne pepper.
4 Rub all over with soft butter and sprinkle with salt and pepper.
5 Clean the steaks, sprinkle with salt and pepper, and dip into flour.
6 Brush the vegetables with olive oil and sprinkle with salt and pepper.
7 Pile high on a dish, sprinkle with salt , and serve very hot.
8 Drizzle each with a tsp of olive oil and sprinkle with salt .
9 Brush the squash with olive oil and sprinkle with salt and pepper.
10 Rub them with the olive oil and sprinkle with salt and pepper.
11 Drizzle on a little olive oil and sprinkle with salt and pepper.
12 Pound chicken cutlets to about one-quarter-inch thickness; sprinkle with salt and pepper.
13 Rub with butter, sprinkle with salt and pepper, and bake in the oven.
14 Then sprinkle with salt and invert on the ice to chill.
15 Tie with a string, roll in flour, and sprinkle with salt and pepper.
16 Remove from the water, dip into flour, and sprinkle with salt and pepper.
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