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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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