1
Arrange Rice Birds and sauce on serving platter and sprinkle with parsley.
2
Squeeze over the juice of half a lemon, sprinkle with parsley, and serve.
3
Moisten with olive-oil, sprinkle with parsley, and serve with toasted crackers.
4
Season and stuff each bird with chopped oysters well seasoned, and sprinkle with parsley.
5
Ladle soup into individual bowls, top with a pork chop and sprinkle with parsley.
6
Ladle into warm soup bowls and sprinkle with parsley.
7
Let stand until well seasoned, then drain again, sprinkle with parsley and fry in hot fat.
8
Place potatoes into a serving bowl and drizzle with remaining Caperberry Vinaigrette and sprinkle with parsley.
9
Place 1 egg on top of each cutlet, sprinkle with parsley and garnish with lemon quarters.
10
Open foil packages carefully and sprinkle with parsley.
11
Brush with melted butter and sprinkle with parsley.
12
Spread chicken with butter and sprinkle with parsley.
13
Drizzle pizzas with sriracha and sprinkle with parsley.
14
Squeeze a little more lemon juice over chicken and vegetables, sprinkle with parsley, and serve warm.
15
Take from the fire, add one egg, well beaten, pour over buttered toast, and sprinkle with parsley.
16
Dot with butter, sprinkle with parsley, and bake, basting with melted butter and hot water as required.
