Make a white wine sauce and add to it one dozen parboiled oysters and the tail of a lobster cut in slices.
Dish up on a platter, put some sliced parboiled beef marrow on top, and cover with Bordelaise sauce.
With its broth make a sauce Genoise, and add to it one dozen small French mushrooms, one dozen parboiled clams, and one sliced truffle.
After boiling for about thirty minutes remove the bouquet and add twelve small round potatoes, twelve very small onions, and one-quarter pound of parboiled salt pork cut in small squares.
Cut some parboiled sweetbreads in small dices and simmer a few minutes with a piece of butter.
Add a few peeled blanched or parboiled pistachio nuts, then another layer of forcemeat, and so continue until the form is full.
Put in a buttered cocotte dish a very thin, small, slice of ham, with two parboiled oysters on top.
Place a hot poached egg on a heart of artichoke, cover with a slice of parboiled beef marrow.
Place on a platter and put a thick piece of parboiled beef marrow, with one fried egg, on top.
They should simmer gently for half an hour, at the end of which time the cabbage must be added, having previously been parboiled and chopped up.
Have ready two pounds of the parboiled chump end of a loin of veal cut into square pieces.
Having first parboiled the chitterlings, lay among them some bits of fresh butter, season them with powdered nutmeg, put them into a deep dish, set it into an oven, and bake them brown.
Place on it the pieces of the parboiled fowl, with a little of the liquid in which it was boiled--seasoned with powdered mace and nutmeg.
Then take the giblets, and put them into a small sauce-pan with as much of the water in which the chickens were parboiled as will cover them well, and stew them for gravy; add a bunch of sweet herbs and a few blades of mace.
Then add more water if necessary, some parboiled potatoes cut in two, and a few slices of carrot, salt, and pepper to taste; cover and let cook one hour more.
Cook for five minutes and then add One cup of diced and parboiled mushrooms, One well-beaten egg, One teaspoon of salt, One teaspoon of paprika, Three tablespoons of finely chopped parsley.
Let the oysters beparboiled and drained beforehand.
If oysters are used, they should have been parboiled previously and drained, and, if large, cut in pieces.
To obviate the "strong" flavor which these vegetables acquire when large quantities of stable manure are used the heads should be parboiled in the morning of the day on which they are wanted.
Take from the fire, add the yolks of two eggs well-beaten, the juice of half a lemon, and half a dozen parboiled oysters.
Saute in butter, then add a cupful of parboiled rice, three cupfuls of beef stock, one cupful of canned tomatoes, and a teaspoonful of salt.
It may be parboiled for five minutes before frying; or, prepare according to directions given for Fried Eggplant.
As soon as they came they were put into salt and water and an hour later into boiling water, and parboiled for fifteen minutes, and cold water poured over them.
My face was almost parboiled and swollen with sunburn, while my hair was faded and rough.
To reduce their weight, so they can ride at races, they are steamed, and parboiled if necessary.
Put the parboiled oysters in a baking-dish, with a piece of butter and a grated cracker or stale bread and pepper, and pour as much of the gravy as the dish will hold.
Sew up the head and bind it with thread; put it in the pot with the water it has been parboiled in and let it stew slowly.
Chine should always be parboiled and stewed before roasting, to take away the gross taste which the melted fat frying from it gives.
The large dark variety is better soaked for a time previous to cooking, or parboiled for a half hour and then put into new water, to make them less strong in flavor and less dark in color.
If desired to have the soup less dark in color and less strong in flavor, the lentils may be first parboiled for a half hour, and then drained and put into fresh boiling water.
The essential oil is, however, quite volatile, so that when cooked, after being first parboiled in two or three waters, its irritating properties are largely removed.
Varieties with strong flavor are better parboiled for fifteen or twenty minutes, and put into fresh boiling water to finish.
If it is to be cooked at once, it should be parboiled in clear water twice, and then put into new water and cooked till tender.
Beans to be baked should first be parboiled until tender.
The beans may be parboiled in water for a half hour before beginning to bake, and the length of time thereby lessened.
Early on Tuesday morning put them into a pudding-dish with a pound of parboiled streaked pork, and bake brown.
Then add a smallparboiled onion, cut up small; cook twenty minutes; stir in sugar, salt and pepper, with a good spoonful of butter rolled in flour.
Irish oatmeal, previously soaked four hours in a little tepid water; 6 quarts of cold water; pepper and salt; 6 parboiled potatoes, sliced.
Score the rind of the parboiled pork; cover the dish, and bake one hour—then brown.
Fill a bake-dish nearly full of them, and put in the middle a piece of fat salt pork, about three inches wide, which you have parboiled in your soup.
Return your skimmed and seasoned stock to the fire, and when almost on the boil, put in the parboiled and drained vegetables, with peas and corn.
Then add the carrot, parboiled and sliced, and the peas.
Dredge with pepper and flour, lay in sliced tomatoes, shredded green peppers, and a few small parboiled onions.
They require long slow cooking and are improved if they are first parboiled in water to which a pinch of soda has been added.
When soda is used, the vegetable should be parboiled for 10 or 15 minutes in the soda water and then drained and cooked in fresh water.
Oysters parboiledand minced fine, and an anchovy, may be added.
Take care to have a fresh sweetbread; it spoils sooner than almost any thing, therefore should be parboiled as soon as it comes in.
Veal pie may be made of the brisket part of the breast; but must be parboiled first.
Even with that I was almost parboiled before Kohana had finished shaving my friend and dressing his hair.
Others, no less hot, followed in quick succession, while men with brooms scoured my parboiled skin and beat me between the drenchings.
When parboiled and the first water removed, it has been eaten without injurious effects.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "parboiled" in a variety of sentences. We hope that you will now be able to make sentences using this word. Other words: baked; barbecued; coddled; curried; fired; fried; heated; parboiled; roast; scalloped; seared; stewed
