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Bouquet Garni

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Traditionally, a ‘garnished bouquet’ consists of fresh herbs bound within leek leaves. Our Bouquet Garni uses dried herbs which we recommend placing in infuser bags. Add to soups, stews and casseroles, and especially, use to make a good stock. Bouquet Garni is used in the preparation of many French dishes, including beef bourguignon, pot-au-feu, carbonnade flamande, lapin chasseur and bouillabaisse.

Use 2 tsp of herbs per 1½ L of stock. Add bag at beginning of cooking and remove before serving.
Thyme, bay leaf, marjoram, parsley.