958 Cerneaux au Verjus

Green Walnuts with Verjuice

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

This Hors-d’oeuvre can be made during the time from the beginning of August to about the 15th September, that is to say, the time when the kernel of the nut is completely formed. Open the nuts, extract the kernels without breaking them and remove the yellow skin which covers them. Place the kernels in plenty of very cold water; remove, drain and arrange in raviers just before serving then sprinkle with well decanted verjuice. Finally sprinkle with coarse salt and, if desired, chopped chervil.