• 1 lb. Morello cherries
• 1 tablesp. olive oil
• 1 teasp.

Stone the cherries. Crack some of the stones and mix the kernels with the cherries. Mix the oil, lemon juice, vinegar, brandy or Kirsch, a very small quantity of tarragon and chervil and the sugar. Pour over the cherries.

Serve with roast game or duck.