• 6 sprigs chervil
• 2/3 cup light cream
• 2 tb butter

• 1 tb flour
• 1 1/4 cup chicken stock
• sea salt & black pepper

Pick the best leaves (about 2 tb) off the chervil and chop finely. Put the chervil stalks and remaining leaves in a small pan with the cream. Bring to boiling point, then cover the pan and draw away from heat; leave for 20 minutes to infuse. Strain before using. Melt the butter in a pan; stir in the flour and cook for 1 minute. Add the heated stock and stir until blended. Pour on the strained cream and cook gently for 4 minutes. Add salt and pepper to taste, stir in the chopped chervil leaves and serve.

This delicate sauce is good with poached chicken, white fish, hard- or soft-boiled eggs, or with a chicken salad.

Source: Carolyn Vance - Champaign-Urbana Herb Society (From The Herb Book by Arabella Boxer & Philippa Back)

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