Finish with a salad of frisee, chives, parsley, tarragon and chervil lightly dressed with the vinaigrette.
Cut the lettuce, sorrel, and chervil into larger pieces; fry the carrots in the butter, and pour the stock boiling to them.
A spoonful of either shalot, parsley, or chervil will vary this dish.
Chop fine a dozen cold boiled potatoes, also a medium-sized onion, and a teaspoonful of chervil.
"We need not discuss that very unlikely contingency," said Mr. chervil.
Also chop a green onion, some chervil, a few tarragon-leaves, and mix with your sauce.
Garnish with aspic jelly cut lozenge shape and sprigs of chervil.
Cream sauce with chives, chervil and parsley, chopped fine and well seasoned.
Serve garnished with spinach or chervil as a cold entre, with nuts and wafers.
Then sprinkle with three very finely chopped shallots, a little chopped parsley, chervil and chives, and the juice of one lemon.