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Bouquet garni

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By James Peterson

Published 1991

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A bundle of herbs, tied up with string, used for flavoring stocks and other liquids. A classic bouquet garni contains varying amounts of fresh parsley, thyme, and bay leaf. Some recipes include a stalk of celery or leek greens, but these are usually superfluous, especially if the liquid has been flavored with mirepoix. The contents of a bouquet garni can also be changed to give ethnic or regional nuances to a cooking liquid.

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