Parsleyed or dilled potatoes from Pierre Franey's Low-Calorie Gourmet: The New York Times 60-Minute Gourmet's Lighter Approach to Classic Cuisine (page 212) by Pierre Franey and Richard Flaste
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parsley or dill
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red new potatoes
- Serves : 4
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Scaloppines of salmon with tomatoes; Shad roe Provençale; Poached shad roe with lemon sauce; Shad roe Bordelaise; Baked fish fillets with mussels; Fillets of striped bass in bouillabaisse sauce; Steamed fish fillets with tomato and mushroom sauce; Whiting aux capers beurre noir; Broiled chicken with lemon; Veal scaloppine with lemon; Navarin de veau aux petits legumes; Calf's liver with lemon sauce; Sautéed calf's liver with shallots and raspberry vinegar; Calf's brains with capers; Broiled leg of lamb marinated in red wine and herbs; Pork chops with green cabbage; Braised rabbit with red wine
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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