Parsley butter from James Beard's New Fish Cookery by James A. Beard
- parsley
- butter
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Broiled barracuda; Broiled drum; Sautéed bluefish; Baked bluefish; Cod sauté, Indian style; Broiled croaker; Broiled grunions; Poached finnan haddie; Broiled halibut; Halibut sauté; Broiled ling cod; Broiled mullet; Broiled ocean perch fillets; Broiled pompano; Broiled redfish; Broiled shad; Broiled sheepshead; Grilled sole; Baked Spanish mackerel; Baked striped bass; Broiled swordfish; Grilled tuna with various sauces; Broiled yellowtail; Baked bass; Broiled pike; Broiled whitefish; Oven-fried fillets of whitefish
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.