A small bunch of herbs, classically bay leaves, parsley stalks and thyme, wrapped in a leek leaf or piece of celery and tied with string; ideal for flavouring soups, stews and stocks during cooking and removed before serving.
A combination of thyme, parsley and a bay leaf, tied together with kitchen string or placed in a muslin bag; used in soups and stews; it is usually removed before serving.
( bookay garnee) A French term for a small bundle of fresh herbs (bouquet) which are tied together and added to simmering foods as a flavoring agent.
This is a mixture of herbs such as; bayleaf, thyme and parsley. These are tied together and added to the dish during the cooking process.
A small bunch of herbs, usually parsley, thyme, bay leaf and marjoram, either in a muslin bag or tied together, removed before serving.
A bundle of herbs and spices used for flavoring but removed before serving. Usually includes parsley, thyme and bay leaves. May be secured in cheesecloth or just tied together at the stem ends. A teaball works well for crushed herbs and spices.
A bunch of herbs consisting of parsley, thyme, bay leaf, and celery tied together or inserted into a cheese-cloth, or paper- bag.
a small bundle of herbs in cheesecloth or tied together.
a herb mixture that is cooked with a dish but removed before serving, usually either tied together or enclosed in a porous container.
a bunch of herbs either placed in a cheesecloth bag or tied together with kitchen twine
a bundle of herbs that is tied together or placed inside a small cheesecloth bag, used to flavor soups, stews and broths
A small bundle of herbs used to enhance the flavour of a soup or stew. Any herbs may be used but the most common combination is bay leaf, parsley and thyme.
A variety of fresh herbs bound together for flavouring.
a bunch of assorted herbs tied together and put into a stew, casserole or roast.
A combination of several herbs, such as parsley, thyme, and bay leaf, either tied in a bunch or put in a small cheesecloth bag and added to stews, soups, and sauces. It can easily be removed at any stage in the cooking.
A French-invented sachet of herbs, traditionally tied together, but now sold in small muslin bags. Usually includes parsley, thyme, a bay leaf and some rosemary, but may also include marjoram, garlic, rosemary, etc. Variations may include fennel, leeks, celery leaves, citrus rinds, garlic and black pepper. Added to stews, soups and sauces for flavoring; the bundle is easily removed when desired.
a mixture of herb seasonings, often placed in a cheesecloth pouch and immersed in stocks during cooking.
Sprigs and/or leaves of herbs--usually bay leaves, parsley, and thyme--either tied together or placed in a cheesecloth bag. Bouquet garni is used to flavor broth, soups, and stews. Recipe: Pasta Provencale Style
A sachet of herbs, containing parsley, thyme, and bay leaf. Variations may include rosemary, marjoram, fennel, leeks, celery leaves, and black pepper.
It refers to a bunch of herbs (sprigs or leaves) tied together, wrapped in cheesecloth or enclosed in a small cloth sack, and immersed during cooking, as in a soup or stew. Bay leaves, parsley, thyme are some of the herbs usually used.
A small bunch of herbs used to flavor stocks, soups and stews. Should be removed before serving. A classic bouquet garni is made with 3 sprigs of parsley, 1 small sprig of thyme, and 1 small bay leaf. A piece of parsley and green leek may also be added.
is a term applied to blends of herbs wrapped in cheesecloth bags or between two pieces of celery. The idea is to flavor without allowing specks of herb in the dish. A string long enough to tie around a pot handle allows removal of the herbs. The best-known bouquet is made up of parsley, sage, rosemary, and thyme. The herbs can be fresh or dried.
Bunch of herbs used for flavouring, parsley, thyme and bay, tied together or wrapped in muslin for easy removal before serving.
French term for small bundle of herbs, often consisting of parsley, bay leaf and thyme, wrapped in cheesecloth and tied with a string; used to flavor stocks.
A bundle of vegetables such as celery or celeriac, carrots and onions as well as a sachet of herbs and spices used to enhance the flavour of a soup, stock or stew. Any herbs and spices usually include bay leaf, parsley, pepper corns and cloves. The spices are commonly tied into a musline cloth.
Herbs tied or bagged in cheesecloth and used to flavor soups or broths. They can easily be removed at the end of cooking.
This mélange of dried herbs includes basil, oregano, thyme, marjoram, savory, rosemary, dill, tarragon, and sage. It can be used to season a wide variety of foods and breads. Boursalt cheese. Imported from France, this triple-crèmes cheese has a delicate garlicky flavor and a rich, velvety consistency.
Herbs tied in cheesecloth which are cooked in a mixture and removed before serving.
A bunch of herbs (traditionally parsley, thyme, and bay leaf) bundled up in a cheesecloth bag that usually dangles into a stockpot via a string. The herb bundle gives the stew, soup or stock an aromatic seasoning. The bouquet garni is removed before serving.
a bundle of herbs that are tied with a string of bound in cheese cloth and added to soups, stews or sauces while cooking, letting the flavor but not the body of the herbs into the recipe
A small bundle of herbs tied with string. It is used to flavor stocks, braises, and other preparations. Usually contains bay leaf, parsley, thyme, and possibly other aromatics.
typically fresh whole parsley bay leaf and thyme tied together with string and tucked into stews; the package is removed prior to serving.
a combination of herbs tied in cheese-cloth which are used to flavor stocks and stews and removed before serving.
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.