To 2oz. of butter add a teaspoonful of chopped chervil and tarragon; add salt, pepper, a little cayenne, 1 tablespoonful of tarragon vinegar, or the juice of half a lemon.
— from Soyer's Culinary Campaign: Being Historical Reminiscences of the Late War. With The Plain Art of Cookery for Military and Civil Institutions by Alexis Soyer
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