The Art of French Pastry

(Chris Devlin) #1

80 grams | ½ cup
Curly parsley, finely
chopped | 6
grams | 2
tablespoons
Shallots | 40 grams
| 2 medium
Sea salt | 1 gram or
to taste | ¼
teaspoon or to
taste
Cardamom seed | 1
seed | 1 seed

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