Bouquet garni

The "bouquet garni" (French for "garnished bouquet") is a bundle of herbs usually tied together with string and mainly used to prepare soup, stock, and various stews. The bouquet is boiled with the other ingredients, but is removed prior to consumption.

There is no generic recipe for "bouquet garni", but most recipes include parsley, thyme and bay leaf. Depending on the recipe, the "bouquet garni" may include basil, burnet, thyme, chervil, rosemary, peppercorns, savory and tarragon. Sometimes, vegetables such as carrot, celery (leaves or stem), celeriac, leek, onion and parsley root, are also included in the "bouquet".

Sometimes, the "bouquet" is not bound with string, and its ingredients are filled into a small sachet, a net, or even a tea strainer instead. Traditionally, the aromatics are bound within leek leaves, though a coffee filter or butcher twine can be used instead of leek leaves.

Dishes made with a "bouquet garni" include:
* Beef Bourguignon
* "Pot au feu"
* "Poule au pot"
* "Carbonnade flamande"
* "Lapin chasseur"
* "Blanquette de veau"
* "Ossobuco"
* "Bouillabaisse"

References

Bibliography

* The New Larousse Gastronomique, Crown Publishers, Inc., NY, NY ISBN 0-51753137-2, p.141