Q: A recent recipe called for cornichons. What are they and where do you find them?
_ Jim Culligan, Warwick, N.Y.
A: Cornichons (KOR-nih-shon) are small sour pickles with a pimply outer texture. These pickles are made from a variety of gherkins that are picked when they are young or not are fully matured. Like many other pickles, cornichons are cured and brined. At stores, you might also see these labeled as gherkins _ "cornichon" is French for gherkin.
These tiny pickles are no more than 2 inches in length, so they are ideal to serve as an item on a cheese board or a platter of assorted cured meats or part of a relish tray. Cornichons' tart flavor is also balanced with a hint of sweetness, so it's often also served alongside pates.
Because of their petite size, cornichons are a nice garnish to serve on top of any sandwich, burger or slider; use a toothpick to secure it. Use chopped cornichons in remoulade or in tartar sauce recipes. You can also use them in many recipes where chopped pickles are called for. Chopped cornichons are a good match for many cold salads like potato and egg salads. You can also use them in deviled eggs.
At most grocery stores cornichons are sold in the pickle aisle. A popular brand is Maille, which offers the classic as well as those with other added ingredients. Some stores may have them near the olives or at the olive bar. You may also find them in the liquor aisle near the cocktail onions and other cocktail condiments.
At the famed and former J.L. Hudson stores in and around the area, the Maurice Salad was a classic. It was salad with cheese and meat that was topped with slivers of gherkins. Hudson's later became Marshall Fields, and this recipe is in the "The Marshall Field Cookbook." Some say the salad is named after the chef who invented it.
