Cerneaux au Verjus (Green Walnut Kernels in Verjuice)

Ingredients

• green walnuts
• verjuice
• coarse salt
• chopped chervil (optional)

Instructions

1. Make this hors-d'oeuvre between the first days of August, when the kernel of the walnut is completely formed, and the 15th of September.
2. Open the walnuts and take out the kernels without breaking them.
3. Remove the yellow skin covering the lobes, dropping the lobes as you go into very fresh water.
4. Arrange them on raviers just at the moment of serving.
5. Sprinkle them with verjuice that has settled and been well decanted.
6. Scatter over a little coarse salt and a little chopped chervil, the chervil being optional.