Chervil |
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The addition of chervil to a fine and delicate dish like a steamed fish, carrot soup or salad is superb. It is a very delicate herb with a slight peppery taste and is best in spring. Avoid cooking chervil, as it loses flavor when heated.
In French dressing; alone or blended with other herbs for egg dishes; in butter sauce for fish; veal cutlets and beef sauces; garnish for all soups; beets, eggplant, peas, potatoes, tomatoes.
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