The leaves, when cut, should always be used immediately, and can be added to almost any savoury dish at the last minute. The herb seems to have a natural affinity for eggs, and is traditionally used with omelettes and other egg dishes.
Asparagus-Chervil Filling
Here is a chervil-assisted filling for omelettes or pancakes.
Drain canned or fresh-cooked asparagus and heat quickly in a little butter. Add a handful of chopped chervil, heat through, and turn onto the omelette. Drizzle a little lemon juice over, drool, and eat.
Chervil has slight antibiotic properties. Eat as much of it as you fancy.
Quiche Lorraine can have chervil added for an unusual note in this otherwise traditional dish.
Quiche Lorraine
1\4 pint milk
1\4 pint cream
2 eggs
3 rashers bacon”
chervil (3 scant tablespoons when chopped)
Line a deep flan or souffle pan with the rolled-out pastry, then place this in the fridge until your filling is made. Beat the eggs, saute the chopped bacon lightly, add the other ingredients and season to taste. Pour into the prepared pastry case and bake in a moderate to hot oven until the pastry is brown and the filling firm.
*67\181\8*
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Tags: Herbal
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