| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 3627.1 | | ENABLE::glantz | Mike @TAY 227-4299 TP Eng Littleton | Mon Sep 14 1992 13:00 | 12 |
| It's a mild-tasting herb used in French cooking. If you have a recipe
which calls for other herbs and spices in addition to the chervil, you
can probably leave it out with no ill effect. I suspect your recipe for
mock Boursin wouldn't be hurt.
On the other hand, if you're making something whose main flavor depends
on chervil (a delicate sauce for fish, for example), there's nothing I
know of which can substitute.
Chervil is sometimes available fresh in some specialty stores (such as
Idylwilde Farms in Acton, MA), and it's easy to grow from seed in a
garden or in pots.
|
| 3627.3 | | PATE::MACNEAL | ruck `n' roll | Tue Sep 15 1992 12:01 | 2 |
| You should be able to find dried chervil in the herbs & spices section
of most grocery stores.
|
| 3627.4 | | ENABLE::glantz | Mike @TAY 227-4299 TP Eng Littleton | Tue Sep 15 1992 12:37 | 3 |
| Ah, yes, thanks for reminding me ... you can indeed buy dried chervil.
It has almost no flavor at all, and I can't imagine what it would be
used for which would justify buying it (well, it's not that bad, but ...).
|
| 3627.5 | crush dried herbs to release the flavors | CADSYS::HECTOR::RICHARDSON | | Tue Sep 15 1992 12:43 | 4 |
| The dried chervil will have more flavor if you crush it when you go to
use (like most dried herbs). It isn't one I use very often.
/Charlotte
|
| 3627.6 | chervil substitute | DNEAST::MACDONALD_CR | | Fri Dec 30 1994 17:23 | 2 |
| there is a substitute for chervil and thats leaf parsley!
|