Persillade – the stuff that makes escargots sooo good! — 8 Comments

  1. Persillade is something I love to make in the summer when the flat-leaf parsley in my herb garden is abundant (also, it likes to be trimmed, so I think of this sauce as good for the parsley, too!).

  2. I haven’t made persillade, but I love the sound of it. Garlic and parsley, what’s not to like. And I am crazy about lamb too, so it sounds like a winner.
    I am with you on the roasting method, in a pan, then on the rack in the oven!

  3. I use my oven racks both ways.
    Persillade sounds wonderful. Did think about the escargots connection.

  4. Love the persillade, and the lamb chops. OK, and the potatoes, too. You’ve hit a triple!
    I would never put a roast directly on the oven rack, probably mainly because of the mess. It’s not a bad idea; just sounds…messy!

  5. I love persillade. My mil makes a thin cut of beef stuffed with persillade, rolled up and simmered in a tomato based sauce. Yum. And I’m with you on sopping up the sauce from escargots with some good baguette 🙂

  6. Parsley, my favourite herb, does not survive the slugs in my garden. I have to grow it on the window sill. Unfortunately you can’t eat slugs 😉