Serve garnished with spinach orchervil as a cold entrA(C)e, with nuts and wafers.
Just one radish sometimes, in a spray or two of parsley or chervil is better than a more elaborate garnish; a red radish sliced or cut into quarters or sixths is pretty in a little green.
Cottage Cheese and Radish Salad= Surround a molded border of cottage cheese with radish lilies on lettuce, endive, parsley, chervil or spinach border and fill the center with green mayonnaise.
Lobster in Aspic is prepared as for salad, the solid meat cut in dice and rolled in mayonnaise, then in chopped chervilor parsley.
Our last example of the Umbelliferae is the Rough Chervil (Chaerophyllum temulum), which is very common in hedgerows, among the undergrowth of woods, and in other shady places.
This genus includes theChervil or Wild Beaked Parsley (A.
Add some finely cut chervil to some white wine sauce, and pour over the fish.
Prepare a maitre d'hotel sauce with chopped cherviland chives, and pour over the fish.
Add some chopped chervil and a little Cayenne pepper.
When nearly done add one tablespoonful of grated Swiss cheese, one-half teaspoonful of mustard flour, and one tablespoonful of mixed, chopped parsley, chervil and chives.
In a mortar mash equal parts of chives, chervil and parsley.
Scrambled eggs with chopped herbs; such as parsley, cherviland chives.
Serve on a platter, with mixed chopped parsley, chervil and chives sprinkled over the eggs.
Place on a platter on lettuce leaves, season with salt and fresh-ground blackpepper, sprinkle with two spoonfuls of vinegar, three of olive oil, and some chopped chervil and parsley.
Lay two fillets of anchovies crosswise over each, and finally sprinkle some fine-chopped chervil over all.
Add one onion, chopped and fried in butter; one pound of sausage meat; a whole raw egg, and some chopped parsley, chervil and chives.
Then put all in one pan, add a half glass of good sherry, boil for one minute, add a half pint of brown gravy, simmer for a few minutes, and serve with chopped chervil on top.
Reduce until it becomes thick, cool off, add some chives and chervil chopped fine, and a little mayonnaise.
A teaspoonful each of chopped chervil and tarragon is an immense improvement.
Cut the lettuce, sorrel, and chervil into larger pieces; fry the carrots in the butter, and pour the stock boiling to them.
The wild Chervil bruised and applied, dissolves swellings in any part, or the marks of congealed blood by bruises or blows, in a little space.
In the Wild Chervil these are little green beaks, rather long and thin, standing up in clusters.
The leaves of the Wild Chervil are pale green, with fern-like divisions.
The Wild Chervil has a stem which is deeply grooved.
Proceed as above in every particular, except that you use a handful ofchervil instead of water-cresses.
Some croutons may be added, and chervil chopped fine, just before turning into the soup-dish; or they may be placed in the soup-dish before pouring in the broth.
Ten minutes before serving put in three or four leaves of lettuce, the same of sorrel, and a little chervil chopped up, boil a little longer, adding a pinch of sugar, and a tablespoonful of green peas previously boiled.
Chervil is rarely used alone, but is the chief ingredient in what the French call fines herbes, a mixture which finds its way into a host of culinary concoctions.
A little tarragon or chervil minced very fine, and a little vinegar, may be added; or some of the ingredients enumerated in No.
The flavour of chervil is a strong concentration of the combined taste of parsley and fennel, but is more aromatic and agreeable than either.
Parsley and butter, or fennel and butter, make an excellent sauce; chervil sauce, or anchovies, are also approved.
Mr. Chervil was a London solicitor, and knew very little about Sir Tom.
He took out the list which Lucy had given to her trustee, which Mr. Chervil had returned to her husband, and held it out before her.
The curled chervil is a good addition to the list of garnishing and seasoning vegetables.
The chervil is grown in two forms,--for the leaves, and for the tuberous roots.
The tuberous chervilresembles a short carrot or parnsip.
Boil a calf's liver and two large handfuls of chervil in four quarts of spring water till reduced to one quart.
Under the name of cherviltwo distinct plants, known as salad chervil and the turnip-rooted chervil, are cultivated.
The seeds of the salad chervilare sown in spring and the crop will thrive on any good garden soil.
The seeds of the turnip-rooted chervil should be sown in the early autumn, but they will not germinate until the following spring.
The tuberous Chervil resembles a short carrot or parsnip.
The curled Chervil is a good addition to the list of garnishing vegetables, and adds flavor to dishes when it is used to season.
In the garden, it is sometimes sown for its leaves, which are used as Chervil in soups and salads; but, when so required, a sowing should be made at intervals of three or four weeks.
The Tuberous-rooted Chervil promises to be a valuable esculent root.
Chervil is raised from seeds; and, where it is much used, sowings should be made, at intervals of three or four weeks, from April till July.
A sprig of chervil is to be placed at each end of the fillet.
This can also be done with fines herbes, mushrooms, chervil and parsley, chopped before cooking them in the butter.
Chervil is a delicious salad herb, invariably found in all salads prepared by a French gourmet.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "chervil" in a variety of sentences. We hope that you will now be able to make sentences using this word.
