Saturday, June 11, 2016
Persil - Parsley in French Cuisine. Parsley on French menus.
Behind the French Menu
Bryan G. Newman
Parsley and eggplant in the market.
Persil plat or persil de Naples is flat parsley (sometimes it is called Italian Parsley), and persil frise or persil double is curly parsley. Both of these varieties of parsley may be added to nearly every form of savory dish; sometimes for flavor, at times for color and often simply for decoration.
Both curly and flat parsley are used for their leaves and stalks; their roots are good to add to soups.
When parsley is on a menu listing only certain chefs will indicate which variant is being used; however, when there are dishes that include parsley juice, then the menu listing will often note the use of suc de persil plat, the juice of flat parsley.
Parsley on French Menus:
Crème De Butternut Et Jus De Persil Plat – Cream of butternut squash soup flavored with the juice of flat parsley.
Cuisses de Grenouilles à l'Ail Doux et son Persil Frisé – Frog’s legs prepared with sweet garlic and curly parsley.
Pineapple and parsley juice
Friture d'Encornets, Persil Plat Et Citron – Deep fried small squid, calamari, served with flat parsley and lemon.
Graines de Persil Tubéreux - The seeds from root parsley; these are the seeds most often used to make parsley salt.
Noisettes d'Agneau En Croute d'Herbes, Mousseline De Persil Racine. Small cuts of lamb from inside the cutlets cooked inside a covering of herbs and served with a moose of root parsley.
Paupiette De Veau, Sauce Au Persil Frisé - A thin roll of stuffed veal served with a sauce of curly parsley.
Pavé De Sandre Sur Chiffonade De Fenouil, Crème Persil Plat – A large cut of pike-perch (zander), the fish, served on lightly sautéed fennel and served with a flat parsley cream sauce.
Bean and parsley soup.
Photograph courtesy of Elvert Barnes
Persillade is a sauce of chopped parsley and garlic. Depending on the chef oil, vinegar, and other herbs may be added.
Where exactly parsley originated
Where exactly parsley originated is somewhat disputed, though it likely originated in Greece as ancient Greek and Roman recipes show parsley was used then much as it is used in France today. Parsley was also part of Greek tradition and found in Greek mythology.
The third type of parsley, a member of the same family, called the Persil de Hambourg or Persil Tubéreux, Root, Garden or Hamburg parsley is grown as a root vegetable in central Europe. Root parsley has a light parsley taste but is only rarely seen in French recipes.
French homeopathic uses for parsley.
French homeopathic pharmacies are also fond of flat parsley, which is correctly considered a diuretic. Likewise, the chlorophyll found in parsley is thought to help prevent bad breath.
Curly parsley in the languages of France’s neighbors:
(Catalan - julivert arrissat, julivert crespo ), (Dutch - krulpeterselie ), (German – petersilie, petersil), (Italian – prezzemolo), (Spanish - perejil, perejil común).
Flat parsley in the languages of France’s neighbors:
(Catalan - julivert comú),(Dutch - peterselie ), (German - Italienische petersilie, glatte petersilie ), (Italian – prezzemolo, prezzemolo romano, petrosemolo).
Hamburg parsley in the languages of France’s neighbors:
(Dutch - knolpeterselie),(German - Hamburger petersilie, knollenpetersilie, petersilienwurzel ), ( Italian - prezzemolo da radici, prezzemolo tuberoso), (Spanish - perejil hamburgo, perejil tuberoso).
Calmar, Calamar, Chipirons, and Encornets. Dining on Calamari in France; Look out for Calmar, Calamar, Chipirons and Encornets on your menu.
Citron – The lemon; the fruit behind many of France’s culinary successes. Also the Citron Vert - Lime, the Cedrat – the Citron, the Combava – the kaffir lime and the Chadec - the Pomelo.
Bryan G. Newman
Behind the French Menu
Copyright 2010, 2016.
For information on the unpublished book behind this blog contact Bryan Newman