Ingredients: Stock, sorrel, endive, lettuce, chervil, celery, carrot, onion, French roll, Parmesan cheese.
"The Cook's Decameron: A Study in Taste:" by Mrs. W. G. Waters
I must go away without the chervil.
"The Acharnians" by Aristophanes
Add a little chopped tarragon and chervil and 2 beaten eggs.
"365 Foreign Dishes" by Unknown
We are often directed to add a few leaves of tarragon, or chervil, or a handful of sorrel.
"Cassell's Vegetarian Cookery" by A. G. Payne
We met with several wholesome vegetables in a wild state, and in great quantities; such as wild celery, angelica, chervil, garlic, and onions.
"A General History and Collection of Voyages and Travels, Volume 17" by Robert Kerr
Cabbage he knows, and potatoes he knows, but what are pennyroyal and chervil?
"Lost Leaders" by Andrew Lang
Chop together a tablespoonful each of parsley, chives, chervil, tarragon, and shallot.
"How to Cook Fish" by Olive Green
Sweet-scented Chervil, or Sweet Cicely.
"The Field and Garden Vegetables of America" by Fearing Burr
A little tarragon or chervil minced very fine, and a little vinegar, may be added; or some of the ingredients enumerated in No.
"The Cook's Oracle; and Housekeeper's Manual" by William Kitchiner
Boil two pounds of loin of mutton, with a large handful of chervil, in two quarts of water, till reduced to one.
"The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches," by Mary Eaton
Four eggs, a little scraped beef, cayenne pepper, nutmeg, lemon peel, parsley, burnet, chervil, and onion, all fried in lard or butter.
"The Lady's Own Cookery Book, and New Dinner-Table Directory;" by Charlotte Campbell Bury
Garnish with aspic jelly cut lozenge shape and sprigs of chervil.
"Nelson's Home Comforts" by Mary Hooper
Have you got to speak to old Rushton, or write to old Chervil, or what?
"Sir Tom" by Mrs. Oliphant
The curled Chervil is a good addition to the list of garnishing vegetables, and adds flavor to dishes when it is used to season.
"The Practical Garden-Book" by C. E. Hunn
Cut small, and pound in a mortar, equal proportions of parsley, chervil, tarragon, chives and burnet, with two yolks of hard-boiled eggs.
"Domestic French Cookery, 4th ed." by Sulpice Barué
Season with minced chives, chervil, tarragon, and parsley.
"The Myrtle Reed Cook Book" by Myrtle Reed
Prepare a maitre d'hotel sauce with chopped chervil and chives, and pour over the fish.
"The Hotel St. Francis Cook Book" by Victor Hirtzler
The Wild Chervil is easily recognised by these clusters of green beak-like seed-vessels.
"Flowers Shown to the Children" by C. E. Smith