187—Parsley

Chopped Parsley.—If parsley be properly chopped, no juice should be produced. If, on the contrary, the operation be performed badly, it amounts to a process of pounding which, perforce, expresses the juice.

In the latter case the particles cohere, and they are sprinkled with difficulty over an object. To remedy this shortcoming, wash the choppings in fresh water, as in the case of the onion, pressing in a similar manner so as to expel the water.

Concassed Parsley is that kind which is roughly chopped. When a culinary preparation is dressed with concassed parsley, the latter should be added to it a few moments before serving, in order to undergo a slight cooking process; whereas chopped parsley may be strewn over a dish at the last moment.

It should be remembered that parsley, when quite fresh and used in moderation, is an excellent thing; but, should it have remained too long in the heat, it becomes quite insufferable.

I cannot, therefore, too strongly urge the advisability of using it in the freshest possible state, and it would even be wiser to discard it entirely than to be forced to ignore this condition.

Parsley Sprays.—These are chiefly used in garnishing dishes, and it is well for the purpose to make as much use as possible of the curled-leaf kind, after having removed the long stalks. Keep the sprays in fresh water until required.

Fried Parsley.—This consists of the sprays, well drained of water after washing, and immersed for an instant in very hot fat. The moment it is fried carefully drain it, salt it, and place it in a clean towel, where it may get rid of any superfluous grease. It is used to dress fried viands.