Concassed Chervil
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- Proceed as above, except that, instead of chopping it, compress it between the fingers and slice it after the manner of a chaff-cutter.
- Concassed and chopped chervil are, if possible, only prepared at the last moment.
- Chervil Pluches.—The pluches are greatly used in the finishing off of soups.
- They are, practically, the serrated portions only of the leaves, which are torn away in such a manner as to show no trace of the veinings.
- They are immersed in water, and at the last moment withdrawn, so as to be added, raw, to either soups or boiling consommés.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board