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Fines Herbes Blend

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CATEGORY CUISINE TAG YIELD
Canadian Condiments, Harned 1994, Herb/spice, Seasonings 1 Batch

INGREDIENTS

1 c Fresh chervil; packed
1/2 c Fresh chives
1 c Italian, flat-leaved parsley packed
1/2 c Fresh tarragon

INSTRUCTIONS

To prepare fresh herbs after harvesting, remove stems. Wash well, then
spread loosely on paper towels.  Let them stand overnight, changing paper
towels if needed, to completely rid them of any clinging drops of water.
Place dry herbs in food processor bowl.  Using steel blade, process on high
until herbs are finely chopped. Some herbs may stick under the blade, so
stop several times and stir. Let stand in fine mesh strainer to dry
further.
Yield: About 1 cup.  Keeps in an airtight container in a cool, dark, dry
spot for several months. Use a spoonful to season salad dressings, sauces,
omelets and herb butters. Freeze small amounts for use in winter soups and
stews.
From _The Canadian Herb Cookbook_ by Nancy Enright. Toronto: James Lorimer
& Company, 1985.  Pg. 22.  ISBN 0-88862-788-2. Electronic format by Cathy
Harned.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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