Raw Fine Herbs

Composed of parsley, chervil, tarragon, fennel, chives and pimpernel, picked, washed, thoroughly drained and each one chopped up separately; onions and shallots cut in very small dice or else chopped are considered the same as fine herbs. (The parsley, onions and shallot may be blanched by tying them in a small muslin bag, and plunging into boiling water, then refreshing them several times, afterward extracting all the water they contain.)