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Updated: August 3, 2024
SAUCE FOR POULTRY. Wash and pick some chervil very carefully, put a tea-spoonful of salt into half a pint of boiling water, boil the chervil about ten minutes, drain it on a sieve, mince it quite fine, and bruise it to a pulp. Mix it by degrees with some good melted butter, and send it up in a sauce boat. This makes a fine sauce for either fish or fowl.
With the bone of the sand-dab, well cleaned, make a stock with one bottle of Riesling, juice of one lemon and seasoning. Add chervil and tarragon. Season to taste and cook the Julienne ingredients with some of the stock. When the rest of the stock is boiling poach it in the fillets of sand-dab, then remove from the fire and let get cold.
Wash the chervil, and pick it very clean; put a tea-spoonful of salt into half a pint of boiling water, boil the chervil about ten minutes, drain it on a sieve, and mince it very fine. Put it into a sauce boat, mix with it by degrees some good melted butter, and send it up in the boat.
The vegetables used in salad are: Beet-root, onions, potatoes, cabbage, lettuce, celery, cucumbers, lentils, haricots, winter cress, peas, French beans, radish, cauliflower all these may be used judiciously in salad, if properly seasoned, according to the following directions. Chervil is a delicious salad herb, invariably found in all salads prepared by a French gourmet.
Take some slices of loin of veal, fry them in butter, with pepper and salt, for twenty minutes. Take two spoonfuls of demi-glaze and heat it with some mushrooms and a little madeira. Put the mushrooms and sauce on each slice and sprinkle chopped parsley over all. This can also be done with fines herbes, mushrooms, chervil and parsley, chopped before cooking them in the butter.
Oh, if it had been you, Jock, and I only just your sister." "Talking does not bring us any nearer a settlement," said Jock, with some impatience. "When will you do it, Lucy? Have you got to speak to old Rushton, or write to old Chervil, or what? or can't you just draw them a cheque? I suppose about ten thousand or so would be enough. And it is as easy to do it at one time as another.
This plant is so much used by the French and Dutch, that there is scarcely a soup or salad but what chervil makes part of it: it is grateful to the taste. See article oenanthe crocata in the Poisonous Plants. CIVES. Allium Schoenoprasum. This is an excellent herb for salads in the spring: it is also useful for soups, &c. &c.
We have to secure an ancient roasting-jack and a large clear fire in our own kitchen, and to instruct our cook since no woman has taught her what she ought to know in the art of roasting and grilling, in the preparation of Yorkshire pudding, in the mystery of the marrow-bone and the proper and distinct use of garlic, onions, shalots, chives, chervil, tarragon, marjoram, basil, other herbs, and divers peppers, and finally to train her in the supreme accomplishment of the seasoning of a salad.
And now, to the melody of Lydian lutes, two slaves introduced a huge silver dish, loaded by the vast brawn of the Umbrian boar, garnished with leaves of chervil, and floating in a rich sauce of anchovies, the dregs of Coan wine, white pepper, vinegar, and olives.
I strongly advise my readers to cultivate a taste for these precious little herbs: Tarragon, borage, chervil, chives, and pimpernel. HERRING SALAD. Soak four salt Holland herrings in water or milk for three hours; then remove the skin and back-bone and cut them into neat square pieces.
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