fines herbes [FEEN erb; FEENZ ehrb] A mixture of very finely chopped herbs. The classic quartet is CHERVIL, CHIVES, PARSLEY and TARRAGON, though
BURNET, MARJORAM, SAVORY or WATERCRESS are often used as part of the blend. Because they quickly lose their flavor, fines herbes should be added to
a cooked mixture shortly before serving. Unlike BOUQUET GARNI, they're not removed from the dish before serving.
from THE FOOD LOVER'S COMPANION, by Sharon Tyler Herbst

CHICKEN SAUTE FINES HERBES

3 1/2 to 4 pound chicken, quartered
4-6 tablespoons butter
Salt, freshly ground pepper
Tarragon
Chervil
Parsley
Chives
Rosemary
Dill
1 cup white wine

Brown the chicken pieces in the butter, turning each piece to color evenly. When pieces are browned,
add salt and pepper to taste and 1/2 to 3/4 cup white wine. Cook gently until tender. Five minutes
before removing the pan, add three tablespoons finely chopped herbs in any of the following
combinations: fresh tarragon and parsley; fresh tarragon, parsley, and chives; parsley and rosemary;
parsley and chevril; parsley, chives, and dill. Add a little additional wine if necessary and turn the
chicken pieces to bathe them well with the herb mixture. Remove chicken to platter and pour pan
juices over it.

Serves 4.
House & Garden

chervil

chervil [CHER-vuhl] A mild-flavored member of the parsley family, this
aromatic herb has curly, dark green leaves with an elusive anise flavor.
Chervil is one of the main ingredients in FINES HERBES. Though most chervil
is cultivated for its leaves alone, the root is edible and was, in fact, enjoyed
by early Greeks and Romans. Today it's available dried but has the best
flavor when fresh. Both forms can be found in most supermarkets. It can be
used like parsley but its delicate flavor is diminished when boiled. Chervil is
also called cicilyÊ and sweet cicilyÊ. See alsoÊ HERBS; HERB AND SPICE CHART.

from THE FOOD LOVER'S COMPANION, 2nd edition,
by Sharon Tyler Herbst, Barron's Educational Services, Inc.

FRESH CARROT SAUCE

This is delicious as an accompaniment to cooked shellfish and many
white-fleshed fish.

2 cups carrot juice (about 8 medium carrots, cleaned and peeled)
4 tablespoons of cold, unsalted butter
Pinch of cayenne pepper
Pinch of cinnamon
Salt and pepper to taste
1 tablespoon fine herbs (chopped chervil, chive, tarragon)

Juice the carrots through a vegetable juicer. Skim any foam off the top. Pour the juice into a saucepan
and place over medium heat. Bring the sauce up to just before the boiling point (tiny bubbles will
begin to form) and remove from heat. Whisk in cubes of cold butter one at a time until all are
incorporated.

Place back on the heat and simmer for 1-2 minutes. Add cayenne, cinnamon, salt and pepper. Just
before serving, add the fine herbs. This sauce is best made minutes before serving.

Makes 2 cups of sauce, enough for about 6 servings. Epicurious