Sometimes referred to as
the 'gourmet's parsley', chervil is used to season poultry, seafood,
vegetables and egg dishes. More delicate than parsley, it has
a faint taste of liquorice or aniseed.
Chervil
Sauce
- 2 tablespoons butter
2 tablespoons all-purpose flour
3 tablespoons chopped chervil
1 green onion, chopped
1/2 teaspoon grated lemon peel
1 1/4 cups half-and-half
1 teaspoon lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
- In a heavy saucepan over
low heat melt butter; add flour, stirring until smooth. Cook
for 1 minute, stirring constantly. Stir in finely chopped chervil,
chopped green onion, and grated lemon peel.
- Gradually add half-and-half;
cook over medium heat, stirring constantly, until thickened.
Stir in lemon juice, salt, and pepper.
- Serve over fish or vegetables.
Makes about 2 cups.
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