"Chervil" Quotes from Famous Books
 ... quantity of Chervil, hard Lettice and Sorrel, or any other Herb as you like best, in all as much as a Peck will hold pressed down, pick them well, and wash them, and drain them from the water, then put them into a Pot with half a pound of fresh Butter, and set them over the fire, and as the Butter ...
— The Queen-like Closet or Rich Cabinet • Hannah Wolley
... for the leaves are thoroughly cleansed, the acrid parts are removed, and the leaves are perfectly dry. On a small plate, near by, are usually three or four heaps of finely-chopped herbs (FINES HERBES), namely, burnet, chervil, chives, tarragon, mustard and cress, or even parsley; these constitute what is known as "the fourniture" of the salad. The lettuce leaves, on being taken out of the towel, are then placed within the bowl, and over ...
— The Art of Living in Australia • Philip E. Muskett (?-1909) |
