| 21. | Remove the bay leaf and blend the soup until smooth.
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| 22. | Before serving, adjust the seasoning and remove the bay leaf.
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| 23. | Using string, tie parsley, thyme and bay leaf into bundle.
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| 24. | Add 1 teaspoon of the salt and the bay leaf.
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| 25. | Add the apples, bay leaf, juniper berries and optional cloves.
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| 26. | Toss in cinnamon stick, whole cloves, cardamom and bay leaf.
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| 27. | Cover with white vinegar, add a bay leaf and refrigerate.
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| 28. | Pour sauce over chicken, and add tarragon and bay leaf.
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| 29. | Add the broth, thyme and bay leaf, stirring the sauce.
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| 30. | Bring to boil; stir in bay leaf, salt and pepper.
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