Parsley Bouquet, in Branches, Fried or Chopped

Plain Bouquet or Bunch of Parsley.—Take about one ounce of parsley branches, including the leaves, wash them nicely and fold them in such a manner that they form a small bundle or fagot, to be tied with a piece of string.

The Garnished Bouquet of Parsley.—Make it exactly the same as the plain bouquet the only difference being that it envelopes various aromatics, such as thyme, bayleaf, clove of garlic, basil, marjoram, chives, green celery, etc. When we speak of a garnished bunch of parsley without any specification, we mean garnished with a bayleaf and a small twig of thyme.

Parsley in Branches for garnishing should be taken from well washed, very green parsley, from which the coarser stalks have been removed; keep it in fresh water and use when needed, draining it first: for garnishing fish, boiled beef, etc.

Fried Parsley is used as an accessory to fried dishes; it is not a garnishing, but simply a decoration; detach some leaves from some very green parsley, wash them in cold water, drain, press them in the hand or in a cloth to extract all the water, and when dry, lay them in a wire basket to plunge into boiling fat; drain as soon as they stiffen.

Chopped Parsley.—Choose very green parsley, wash, drain and press it so as to extract all the water, then cut it up as finely as possible, afterward chopping it well; wash it again, drain and squeeze it thoroughly to remove all the water; lay it on a cloth sieve and leave it in a cool place till needed.