Chervil

Chervil

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From
Encyclopedia of Food and Cookery

One of the classic French fines herbs (the others are parsley, tarragon and chives) used to flavour omelette aux fines herbes and to sprinkle on salads. Chervil is good in all egg dishes and with fish and shellfish. Its leaves are lacy, like those of parsley, but a softer green. The flavour is light and distinctive with a hint of anise. It is also available dried.

Ingredients

Quantity Ingredient
see method for ingredients

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