Walnuts in Verjuice
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- walnuts
- verjuice (verjus)
- a pinch coarse salt
- a little chervil
Instructions
- Open the walnuts and extract the kernels (cerneaux) without breaking them. Carefully remove the yellow skin covering the lobes.
- As you finish each kernel, immediately place it in very cold water to keep it fresh.
- Just before serving, arrange the walnut kernels on small serving dishes (raviers). Drizzle them generously with settled and well-decanted verjuice (verjus). Sprinkle lightly with coarse salt and, if desired, scatter a little chopped chervil over the top.