Mélange de mie de pain tamisée, d’ail et de persil haché (tomates provençales, carré d’agneau persillé).


Persil is the French word for « parsley » and persillade is a mixture of chopped parsley and garlic. It’s usually added as a flavoring or garnish to dishes just before cooking is complete. A dish finished in this fashion is often described as a persillé . For example, lamb persillé is a lamb dish topped with persillade mixed with bread crumbs.

© Copyright Barron’s Educational Services, Inc. 1995 based on THE FOOD LOVER’S COMPANION, 2nd edition, by Sharon Tyler Herbst.