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Ingredient Profile: Cornichons

Fine Cooking Issue 80
Photo: Scott Phillips
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Crisp cornichons contribute a tangy edge to the Roasted Potato Salad with Crispy Prosciutto and Mustard Vinaigrette. These French-style sour gherkins are unripe baby cucumbers that have been pickled in a vinegary brine. Cornichons—French for “little horns”—are traditionally served with pâtés and cured meats and fish.

If cornichons aren’t available in your area, try substituting baby dill pickles. Or for a mail-order source, cornichons ($4.99 per bottle) are available at igourmet.com.


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