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Parsley Sprigs

From The Picayune Creole cook book (1922).

Source and licence

From The Picayune Creole cook book (1922), printed page 183, digitised by the Internet Archive: https://archive.org/details/picayunecreolec00unkngoog

Read the original public domain per archive.org metadata; unverified

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

United States. Associated with United States by the book is about Creole cookery; the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

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Ingredients

Method

  1. Blanch the oysters (see recipe) and then mince very fine.
  2. Mix with two tablespoonfuls of Hollandaise Sauce, and then spread over thin strips of buttered toast.
  3. Sprinkle lightly with Parsley, which has been grated so fine as to be almost a dust.
  4. Put a bit of butter on top of each Canap6, set In the oven for a few minutes, and send to the table hot.