fines herbesn.
/ˌfiːn(z) ˈɛːb/, U.S. /ˌfin(z) ˈɛrb/ Cookery.
A mixture of delicately flavoured herbs (now typically parsley, tarragon, chervil, and chives) used finely chopped or whole in (esp. French) cooking, as a flavouring or garnish. Frequently in aux fines herbes (cf. omelette aux fines herbes n. at omelette n. Compounds 2). Occasionally with singular agreement.
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the world > food and drink > food > fruit and vegetables > vegetables > herb > [noun] > bunch or mixture of herbs
fine herbs1584
ravigote1733
fines herbes?1750
bouquet1846
bouquet garni1846
?1750 Mod. Method regulating & forming Table 6/1 Fillets of Rabbits, au [sic] fines herbes.
1767 B. Clermont tr. Menon Art Mod. Cookery Displayed I. 95 Serve a sharp relishing Sauce with them [sc. Sweet Breads], either Cullis Sauce..or Fines Herbes, viz. Sweet Herbs, as they are nothing of themselves.
1767 B. Clermont tr. Menon Art Mod. Cookery Displayed II. 357 Have a Sauce Bechamel ready, and use and prepare the Fillets of Soals, in the same Manner as those aux fines Herbes.
1845 J. Bregion & A. Miller Pract. Cook 356 Put the fish into a deep sauté pan, with a ladleful of sauce tournée, and two or three table-spoonfuls of fines herbes.
1861 I. M. Beeton Bk. Househ. Managem. viii. 169 (heading) Whiting Aux Fines Herbes.
1936 D. Lucas & R. Hume Au Petit Cordon Bleu 129 For a ‘fines herbes’ add 1 large tablespoon of chopped herbs with a little onion.
1965 House & Garden Dec. 84/3 Fines herbes. This means a mixture of fresh, chopped parsley, tarragon, chives and chervil.
2004 Philadelphia June 222/2 A salad aux fines herbes served with yellowfin tuna hamachi.
This entry has been updated (OED Third Edition, September 2016; most recently modified version published online March 2022).
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n.?1750