Separate the sprigs of leaves from the stalks of four of the five bunches of chervil. Put the leaves into the preserving jar. Bring
The next day open the preserving jar and strain the infusion into the saucepan, pressing the leaves with a spoon to extract all their juices. Meanwhile mix together the egg yolks and double cream in a large bowl. Bring the chervil-flavoured liquid to the boil and pour immediately over the egg-cream mixture, whisking all the time. Return the mixture to the saucepan and place over a low heat, stirring all the time. Just before it starts to boil, return the mixture to the bowl and whisk again. Season lightly with salt and pepper and pour into four soup bowls. Chill in the refrigerator for about 4 hours.
Just before serving make four little bouquets out of the remaining bunch of chervil, and put one in the centre of each bowl of chervil cream.
© 1979 All rights reserved. Published by Macmillan.