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1 Pour over a little melted butter, and garnish with lemon and parsley.
2 Season with melted butter and garnish with lemon quarters and parsley.
3 Serve with Maître D'Hôtel Sauce and garnish with lemon and parsley.
4 Drain on a cloth, sprinkle with salt, and garnish with lemon and parsley.
5 Fry in deep fat and garnish with lemon and parsley.
6 Serve the salmon over a bed of mixed greens and garnish with lemon wedges.
7 Serve with melted butter and garnish with lemon and parsley.
8 Lay on fingers of toast, garnish with lemon , and serve with Maître d'Hôtel Sauce.
9 Fry brown in deep fat, garnish with lemon and parsley, and serve with Tomato Sauce.
10 Serve on toast and garnish with lemon and parsley.
11 Drain carefully, garnish with lemon and parsley and serve with Maître d'Hôtel or Hollandaise Sauce.
12 Place 1 egg on top of each cutlet, sprinkle with parsley and garnish with lemon quarters.
13 Top with Champagne; garnish with lemon twist.
14 Serve cold; garnish with lemon slices.
15 Take up carefully, remove the netting, garnish with lemon and parsley, and serve with Egg or Cream Sauce.
16 To serve, garnish with lemon wedges.
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Garnish with lemon across language varieties