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Put in a pan a lump of butter the size of an egg, with a chopped leek and a sprig of chervil. Let it cook gently for three or four minutes, then pour on the puree of carrots and let it all come to the boil before taking it off to serve. Take a quart of bouillon or of meat extract and water.
BROTH. A very nourishing kind of broth for weakly persons may be made as follows. Boil two pounds of loin of mutton, with a large handful of chervil, in two quarts of water, till reduced to one. Any other herb or roots may be added. Remove part of the fat, and take half a pint three or four times a day.
SPRING SOUP. Put a pint of peas into a saucepan with some chervil, purslain, lettuce, sorrel, parsley, three or four onions, and a piece of butter. Shake them over the fire a few minutes, add warm water in proportion to the vegetables, and stew them till they are well done. Strain off the soup, and pulp the vegetables through a tammis or sieve.
Send it up on a fish-drainer, garnished with slices of lemon and sprigs of curled parsley, or nicely fried smelts, or oysters. Slices of lemon for garnish are universally approved, either with fried or boiled fish. Parsley and butter, or fennel and butter, make an excellent sauce; chervil sauce, or anchovies, are also approved.
Cook all gently and pass through a sieve. Add at the last moment a sprinkle of chopped chervil. Begin by cleaning four potatoes, two leeks, a celery, four carrots, three pounds of big tomatoes; well wash all these vegetables and cut them in dice, the tomatoes a little larger.
It is useful to select a variety of herbs, so that they may always be at hand for use: the following are considered to be an excellent selection, parsley, savory, thyme, sweet majoram, shalot, chervil, and sage, in equal quantities; dry these in the oven, pound them finely and keep them in bottles well stopped.
As fresh green basil is seldom to be procured, and its fine flavour is soon lost, the best way of preserving the extract is by pouring wine on the fresh leaves. Bay leaves, tomata, tarragon, chervil, burnet, allspice, cinnamon, ginger, nutmeg, clove, mace, black pepper, white pepper, essence of anchovy, lemon peel, lemon juice, and Seville orange juice.
The mound raised is, in fact, a crescent on the inner edge, thirty feet broad, seventy feet between the horns, square at the back behind the fruit-trees; a walk runs there, between it and the fence, and in the narrow space on either hand I grow such herbs as one cannot easily buy chervil, chives, tarragon.
A sprig of chervil is to be placed at each end of the fillet. Put the fins, skin, trimmings of skate into water enough to cook them, with pepper and salt and simmer for half an hour. Strain it through a fine sieve.
Chop three lettuces, a large handful of spinach, a little chervil, a head of celery, two or three carrots, and four onions, put them on the fire with half a pound of butter, and let them fry till slightly browned, season with a little salt, sifted white sugar, and white pepper, stew all gently in five pints of boiling water for about two hours and a half, and just before serving the soup, thicken it with the beaten yolks of four eggs, mixed first with a little of the soup, and then stirred into the remainder.
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