| 31. | French chefs use parsley in their most popular herbal mixtures, from bouquet garni to fines herbes.
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| 32. | RECIPES _ Recipes for Scrambled Eggs with Sauteed chicken livers, Brown Veal Stock and Bouquet Garni.
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| 33. | Bouquet garni : 2 sprigs thyme, 3 peppercorns, 1 small bay leaf and 1 clove garlic
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| 34. | Remove the bouquet garni, and strain the beans.
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| 35. | 1 bouquet garni : 2 bay leaves, 2 sprigs each, rosemary, thyme and parsley, tied together
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| 36. | Add bouquet garni, and stir to mix well.
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| 37. | Pour the whole bottle of wine over the pork loin and drop in the bouquet garni.
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| 38. | Tie remaining parsley, thyme and bay leaf together with kitchen string to make a bouquet garni.
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| 39. | Remove and discard the carrot and bouquet garni.
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| 40. | The hoofs, bones and bouquet garni are removed before serving with a sprinkling of some more cider.
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