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New Menus from Simca's Cuisine

By Simone Beck and Michael James

Published 1979

  • About

Although a bouquet garni can consist of any combination of herbs, my preference throughout this book is a collection of parsley, bay leaf and thyme. If the thyme is fresh or in sprigs, then the three herbs can be tied into a “bouquet” with string; if you are using loose, dried-rhyme, then you will want to tie the herbs in cheesecloth.

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