Fines herbes is a very pleasant, delicate combination of French chervil, parsley, chives 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.
He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart.
C. S. Lewis
Copyright © 2009 The Spice House
Web site powered by Table XI