Thanks for the info about Green Dressing and Goethe, Wilfried. People must have had many herbs about in his time. As for me, I can't try the recipe because couldn't obtain five of the seven herbs.

Last night I invented another dish that uses chervil.
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Green beans with chervil

Cut the stem pieces off fresh green beans, jam handfuls upright into a food processor and slice them into little bitty cross-sections. Melt butter* in a skillet and let it get hot, but not hot enough to become brown. Add the beans and let them cook till they are done enough for you. Stir from time to time. Add a fistul of snipped chervil and a few grindings of black pepper just before serving.

*My mother used to speak of "the good old Wisconsin theory that anything tastes good if you put enough butter on it."

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I don't have a food processor - I have a little Black & Decker appliance which is much smaller and can chop slice things. My mother gave it to me for Christmas years ago. I don't use it often, but it doesn't take up much space and comes in handy at times.

I hate foods that feel hairy, and green beans can feel hairy. Slicing them as described eliminates the hairy feeling gives them an interesting new texture. We had this dish along with chicken curry last night.