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December 28, 2005



"fines herbes" is, in theory, a particular seasoning agent, in the way that a bouquet garni also is, except when I google for the traditional combination of finely chopped herbs that make up "fines herbes," I get disagreement. Chervil, chives, parsley, and tarragon seem to be most generally agreed upon. Both chervil and tarragon tend to be acquired tastes, IMHO. And I also like my Havarti plain.

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