"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Parsley Sandwiches Recipe

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This recipe for Parsley Sandwiches, by , is from It's about Thyme!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Josephine Lee
Added: Sunday, March 27, 2005

Category:
Category:

Ingredients:  
Ingredients:  
Parsley, lots of it and no stems!
Kepplingers white if available
Minced onion, experiment with quantity
Hellmann's Mayonnaise, to right consistency
Splash of vinegar

Directions:
Directions:
Slice each bread slice in 1/2 and cut crust off, spread one side with mayonnaise, the other side with the parsley mixture. Quarter each sandwich and stack in shallow metal pan. When full cover with damp paper towel and place in refrigerator.
A "slice a slice" good luck finding one.
These are almost impossible to find anymore, so you will have to make due with whatever method you find to slice each slice in half.

Number Of Servings:
Number Of Servings:
Never enough!
Preparation Time:
Preparation Time:
Hours!
Personal Notes:
Personal Notes:
Always a hit at the summer cocktail parties!

 

 

 

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