Vrilles de Vigne (Vine Tendrils)

Ingredients

• 250 grammes vine tendrils
• 15 grammes tarragon leaves
• a bouquet of 4 blackcurrant leaves
• salted water
• boiling vinegar

Instructions

1. Use very tender vine tendrils, taken from July to August and as freshly gathered as possible.
2. Keep them in iced water for a quarter of an hour, then drain them.
3. Plunge them into a pan of boiling salted water and boil for 5 minutes.
4. Drain them thoroughly and put them at once into a terrine with, per 250 grammes of tendrils, 15 grammes of tarragon leaves and a bouquet of 4 blackcurrant leaves.
5. Cover with boiling vinegar.
6. Leave to macerate in a cool place for 4 or 5 days.
7. Serve with the marinade as an accompaniment.