Fines herbes is a very pleasant, delicate combination of French chervil, parsley, French thyme and French tarragon.
Its primary use is in egg dishes, but it is also good with lighter-flavored fish. In dishes you add parsley for color, this is an interesting variation -- you will get the same brightness with a subtly different flavor. Since the flavor is very light, like parsley, this blend won't overwhelm any dish.
As the days grow short, some faces grow long. But not mine. Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy. It's time to start making soup again.
Leslie Newman
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