Roger Vergé

Little Pots of Chervil Cream

Petite gelée de cerfeuil

Preparation info
  • For

    four

    people
    • Difficulty

      Easy

    • Ready in

      21 hr

Appears in
top 1000Cuisine of the Sun
Cuisine of the Sun

By Roger Vergé

Published 1979

  • About

Ingredients

  • 5 bunches of freshly-gathered chervil – about 100 g (3½ oz) in all
  • 3 egg yolks
  • 4

Method

Preparing the infusion: one day in advance

1 Separate the sprigs of leaves from the stalks of four of the five bunches of chervil. Put the leaves into the preserving jar. Bring ¾ litre (1½