If you've ever been a Nero Wolfe fan, you know that his Swiss chef, Fritz, was a remarkable cook and that the grub at the old brownstone was always of the best. Fritz would often use a mysterious herb called chervil.

This summer I am growing a chervil plant in my garden. It's flourishing. It resembles parsley but has a flavor rather like anise.

Does anybody have any practical recipes that use chervil? By useful, I mean not calling for sturgeon, shad roe or kid.

Thanks