The young Chervil that has been cut fine is added to the mixture of eggs, a half pint of sweet Milk and Currants to make the receipt (recipe) Chervil-taert in another manner.
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Posted by: hearttohearthcookery | September 1, 2014
Chervil-Cut Fine
Posted in Chervil, culinary history, food, food history, receipts, recipes, tarts | Tags: culinary history, food, food history, foodways
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