Friday Anne Keyes | Fanned Cornichons 01

Name: Friday Anne Keyes | Fanned Cornichons 01
Ingredients: Cuisine International; 2 each Cornichons; Hold a Cornichon near the stem end, the end that came off the plant.; Insert a sharp paring knife near the end of the Cornichon, close to the outer edge.; Run the knife length-wise along the Cornichon. Repeat 3 or 4 more times, depending on the size of the Cornichon.; Gently separate and flay out the slices for a fan effect.; Use immediately; if necessary to make a lot of these ahead of time, store them in a small bowl covered with juice from the Cornichon jar.

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Ingredients

Cuisine International
2 each Cornichons
Hold a Cornichon near the stem end, the end that came off the plant.
Insert a sharp paring knife near the end of the Cornichon, close to the outer edge.
Run the knife length-wise along the Cornichon. Repeat 3 or 4 more times, depending on the size of the Cornichon.
Gently separate and flay out the slices for a fan effect.
Use immediately; if necessary to make a lot of these ahead of time, store them in a small bowl covered with juice from the Cornichon jar.