1 c. butter
2 tsp. chervil
1/2 tsp. garlic powder
Pinch celery salt
12 carrots
2 tsp. dried basil
3 c. seeded green grapes
2 tsp. fresh lemon juice

Melt butter and add chervil, garlic powder and good pinch of celery salt. Clean carrots and cut into strips about 3 inches long. Cook until tender in boiling salted water, adding basil. Remove when tender and add grapes. Let stand maximum 3 minutes (or grapes will bleach), drain off all water, add lemon juice and butter mixture and slat & pepper to taste. Serves 8.