BOUQUET GARNI

In 'Le Cuisinier' (1656) Pierre de Lune describes a bouquet garni as "a strip of bacon, chives, thyme, cloves, chervil, parsley."

This is just a convienent name for a standard seasoning used to flavor stocks and soups.  Every cook has his own favorite preference.

The classic bouquet garni consists of a few bay leaves, a parsley sprig and a thyme sprig tied in cheesecloth.

Other herbs are frequently added, such as rosemary, savory, sage, basil, celery leaves, chervil, and tarragon.
 

 

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