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One of the famous "fines herbes," this is more delicate and ferny than parsley. The leaf is used with chicken, veal, omelets, green salad and spinach -- as a garnish -- and always in the making of a Bearnaise Sauce (recipe below) or Vinaigrette Sauce.

It is one of the herbs it pays to grow -- when dried even at a low temperature, it is practically without flavor.

Pluches de cerfeuille are sprigs of fresh or fresh blanched chervil often specified in stocks and stews.

Anthriscus cereforlium is a self-sowing annual that grows to 2 feet. It needs some shade to keep it from turning purplish and toughening. Sow in place from April to September. Do not transplant because it forces bolting.


Bearnaise Sauce

Delicious on most broiled red meat, as well as fish and eggs.

Combine in the top of a double boiler:

1/4 cup white wine
2 Tablespoons tarragon vinegar
1 Tablespoon finely chopped shallots or onion
2 crushed white peppercorns1 spril chervil, finely chopped

(or 1 sprig parsley, minced)

Cook over direct heat until reduced by half. Allow to cool. Then, beating briskly over hot water, add alternately a little at a time and beat steadily so that they are well combined:

3 egg yolks
3/4 cup melted butter
Season to taste

When you have added all of the butter, the sauce should have the consistency of Hollandaise.

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