One of the most common garnishes... typically thrown in a deep fryer for a couple of seconds then sprinkled with salt and allowed to crisp under the sally or on top of the oven. At Chez TJ, I learned hot to keep them flat and green and crisp! It's a trick on the microwave!
The perfectly fried parsley and the shaved truffle on a brick dough will cap a delicious bowl of squab consomme.
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