The canonic "fines herbes" of French "haute cuisine" comprise finely chopped parsley, chives, tarragon, and chervil, added at or near the end of cooking to preserve their fresh green color and texture.
They are added at or near the end of cooking to preserve their fresh green color and texture. The canonic "fines herbes" of French "haute cuisine" comprise finely chopped parsley, chives, tarragon, and chervil.
The canonic "fines herbes" of French "haute cuisine" comprise finely chopped parsley, chives, tarragon, and chervil. They are added at or near the end of cooking to preserve their fresh green color and texture.
The canonic "fines herbes" of French "haute cuisine" comprise finely chopped parsley, chives, tarragon, and chervil. They are added at or near the end of cooking to preserve their fresh green color and texture.