A mixture of finely chopped herbs, usually including (but not limited to) chervil, chives, parsley, and tarragon.
A mixture of chopped aromatic herbs used in French cooking, particularly in egg dishes, sauces, salads and soups. A classic combination is chopped chervil, tarragon, parsley and chives.
a traditional French combination of finely chopped parsley, chervil, tarragon and chives.
A finely chopped blend of herbs that nearly always includes parsley, chervil, tarragon and chives. Common in French cooking.
A combination of very finely chopped fresh herbs used for seasoning. Traditionally includes chervil, chives, parsley and tarragon, . Dried herbs may also be used, but their delicacy is lost.
a mixture of herbs used for garnishing or seasoning a dish.
The French term for an herb mixture of chopped parsley, chives, chervil and tarragon that is used widely in French cooking. The mixture, which occasionally includes a variety of additional herbs, is generally added at the end of the cooking time or to uncooked dishes, such as salad greens.
A French mixture of finely chopped herbs, traditionally chervil, chives, parsley, and tarragon.
A mixture of chopped herbs, normally parsley, tarragon, chives and chervil.
A mixture of chopped fresh herbs consisting of tarragon, parsley, chervil and chives. Dried herbs may also be used, but their delicacy is lost.
mixture of herbs, usually chervil, parsley, chives, tarragon.
French, “fine herbs”, usually a mixture of parsley, chives, tarragon, and chervil used to flavor omelets and in casseroles and soups.
A mixture of chopped aromatic fresh herbs used in...
Fines herbes are a culinary staple in French cuisine. The ingredients of fines herbes are all fresh: fresh parsley, chives, tarragon and chervilJulia Child, Mastering the Art of French Cooking vol. I p 18..
