Читать книгу Home Chef - Neven Maguire - Страница 24

A very strongly flavoured herb, so use sparingly. It’s often finely chopped in stuffing for poultry, meat and game. I also like to insert sprigs into roast lamb or pork – remove them before serving. Occasionally we use rosemary in sweet dishes such as creams, custards or poached fruit (such as pears).