This is the first time this very delicious herb, which has so Iong been a favourite with the saga-cious French cook, has been introduced into an English book. Its flavour is a strong concentration of the combined taste of parsley and fennel, but inimitably more aromatic and agreeable than either. I cannot account for its being: so little known in the English kitchen. You may make most exquisite sauce with it by preparing it, etc. as we have directed for parsley and butter. You may enrich it with the juice of half a lemon, and a tablespoonful of white wine.

Observations

Drs. Lewis and Aitken are most respectable and well-accredited writers on chemistry, etc. and I trust all men who feel "Pes-prit du corps," will forgive me for saying they have written also like men of taste on culinary subjects, as the following quotation from their Materia Medica, 8vo. London, 1791, vol. i. page 319, will testify. See cherefolium or chervil. "It is a salubrious culinary herb, sufficiently nutritive to the palate and stomach."

Fennel and Butter, for Mackarel, etc.

Chervil And Butter

Is prepared in the same manner as we have just described the parsley and butter.

Observations

For mackarel sauce, some people take equal parts of fennel and parsley.