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Chervil


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.

RECIPE:

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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