Chiffonnade
The word is scarcely classical, and, meaning Odds and Ends, is not too exalted for so refined a soup Cibol as that which we know better under the name of Spring Soup. In what is perhaps the most popular cookery book in France that of Viard-it is set down as Potage Printanier ou Chiffonnade. In the present work it is described under the name of Brunoise. It usually means a selection of vegetables, nicely cut, served in a good consommé ; but sometimes, instead of the consommé, the French serve them in a green-pea_soup.
CHIVES (anciently cive, but in modern French ciboulette and civette), the smallest and finest of the onion tribe- Allium schænoprasum. It is a very hardy perennial plant, and said to be a native of the British soil. The Spaniards call it cibollino de Inglaterra-the little wee onion of England. Its bulbs are slender and not worth speaking of; it is the leaves and young tops of the plant that are used as a pot-herb and for salads. When the leaves are gathered for use and cut close, others will grow in succession, and a bed will thus last three or four years. It is the chive or cive that gives its name to what the French call civet of hare or of roebuck.