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Updated: June 3, 2025
It may be iced at pleasure. SAUCE FOR BOILED MEAT. The sauces usually sent to table with boiled meat, not poured over the dish, but put into boats, are the following. Gravy, parsley and butter, chervil, caper, oyster, liver and parsley, onion, celery, shalot, and curry.
The flavour of chervil is a strong concentration of the combined taste of parsley and fennel, but is more aromatic and agreeable than either. SAUCE FOR QUAILS. Shred two or three shalots, and boil them a few minutes in a gill of water, and half a gill of vinegar. Add to this a quarter of a pint of good gravy, and a piece of butter rolled in flour.
Violets and anemones blossomed and died, daisies and pansies, dandelions and wild chervil and parsley: oh, it was a swarming and a delight on every hand! The birds sang as they had never sung before, the frogs croaked in the marsh, the snake lay on the stone fence, basking his black body in the sun. The only one who did not join in was the oak.
She could not tell, she did not care. At least it would be done with, and could not be done over again. "Lady Randolph," said Mr. Chervil, in dismay, "have you any idea of the sum you are throwing away?" "I have no idea of any sum," said Lucy, gently, "except just the money I spend, so much in my purse. But you have taught me how to calculate, and that so much would make people comfortable.
Add a little chopped tarragon and chervil and 2 beaten eggs. Mix with the sauce and form into croquettes. Then dip into beaten eggs and fine bread-crumbs, and fry in deep hot lard a golden brown. Serve hot. Garnish with fried parsley and serve tomato-sauce in a separate dish, flavored with chopped mango chutney. Swiss Veal Pie.
"I don't think I am ill," said Lucy; "a little tired, for I was late last night did not you know we had a ball, a very pretty ball?" she added, with a curious smile, half of gratification, half of mockery. "It was a strange thing to have, perhaps, just at this moment." "A very natural thing," said Mr. Chervil. "I am glad to know it; you are so young, Lady Randolph, pardon me for saying so."
Take the quantity of a nutmeg or small walnut every morning fasting. For a Tympany Dropsy. Take roots of chervil and candied eringo roots, half an ounce of each, roots of butcher-broom, two ounces, grass-roots, three ounces, shavings of ivory and hartshorn, two drachms and a half each; boil them in two or three pounds of spring water.
Sage, thyme, summer savory, sweet marjoram, tarragon, sweet basil, rosemary, mint, burnet, chervil, dill, and parsley, will grow abundantly with very little care; and when dried, and added judiciously to food, greatly improve its flavor.
Celery, being much larger, cannot easily be confounded with it. Chervil. Fool's parsley, when young, differs from this plant but very little, being much the same in size, and the laciniae of the leaves of a similar form. Chervil, however, is much lighter in colour, and the flavour more pleasant, both to the taste and smell.
Cabbage, savoys, coleworts, sprouts, brocoli, leeks, onions, beet, sorrel, chervil, endive, spinach, celery, garlic, potatoes, parsnips, turnips, shalots, lettuces, cresses, mustard, rape, salsify, herbs dry and green. Fruit. Apples, pears, nuts, walnuts, medlars, grapes. FEBRUARY, MARCH. Meat, fowls and game, as in January, with the addition of ducklings and chickens. Fish.
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