Fennel (Fénouil).—An indigenous plant, formerly
more used than in the present day. It is nowadays
chiefly used for garnishing various kinds of fish,
mackerel, salmon, etc., or is minced and served with
the melted butter sauce sent to table with these fish.
The fennel should be blanched, well dried, and finely
minced before it is added to the sauce. Few people
seem to know that if mackerel, before broiling, are
wrapped in fennel, and thus laid on the grid, the
flavour of the fish is greatly enhanced. Fennel seeds
are also used abroad in the preparation of a liqueur
known as fénouillette.