Chervil, Basil, Tarragon, Burnet, Cress, and Butter (No. 264)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (7)

chervil ↝ Parsley, raw [Not included in a food category]
Basil ↝ Basil, raw [Not included in a food category]
Tarragon ↝ Parsley, raw [Not included in a food category]
Burnet
Cress ↝ Cress, raw [Other dark green vegetables]
Butter.—(No. 264.) ↝ Butter, stick, unsalted [Dairy and Egg Products]
parsley and butter, No. 261 ↝ Parsley, raw [Not included in a food category]

Instructions (1)

Prepare it, &c. as we have directed for parsley and butter, No. 261.

Original Text

Chervil, Basil, Tarragon, Burnet, Cress, and Butter.—(No. 264.)

This is the first time that chervil, which has so long been a favourite with the sagacious French cook, has been introduced into an English book. Its flavour is a strong concentration of the combined taste of parsley and fennel, but more aromatic and agreeable than either; and is an excellent sauce with boiled poultry or fish. Prepare it, &c. as we have directed for parsley and butter, No. 261.

Notes

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