FINES HERBES (about ¼ cup)
½ cup firmly packed fresh Italian, flat-leaf parsley leaves
2 teaspoons dried chervil, crumbled
2 teaspoons dried chives
1-½ teaspoons dried tarragon, crumbled
1. Chop coarse the parsley, add to it the chervil, chives and tarragon, And chop the mixture until the parsley is chopped fine. (The moisture from the parsley will rehydrate the dried herbs.) The fines herbs keeps, covered and chilled, for 2 days. Use it to season egg and poultry dishes.