bouquet garni

Leave the soup to cool, then remove the bouquet garni.

The air was warm with the scent of hot fish stock, bouquet garni.

Transfer sauce to a small saucepan, and add bouquet garni.

Add eight cups cold water, salt, pepper and bouquet garni.

Place bouquet garni in middle of dish and press gently into potatoes.

It is one of the herbs used in bouquet garni, along with parsley and bay.

Add tomato and bouquet garni, continue cooking to reduce liquid by half.

Remove from the heat and discard the bouquet garni.

Add the port, remaining 2 cups chicken stock and bouquet garni.

Add the stock and the bouquet garni and bring to a boil.

A bouquet garni should be included, together with a glass of Moselle wine.

She turned the beans in the fat, then added garlic, a bouquet garni and chicken stock.

Until, of course, you start using them for more than bouquet garni, soups and stews.

Add the wine, chicken broth, bouquet garni, salt and pepper.

Add the bouquet garni, lower the heat and simmer gently, partly covered, for 30 minutes.

Return pan to heat and add reserved bouquet garni.

Remove the bouquet garni and stir in the parsley.

Use them whole in stews and soups or as part of a bouquet garni.

Bay leaves, after all, are a traditional ingredient in the classic bouquet garni of French cooking.

Add the bouquet garni and heat to boiling over medium-high heat.

Add one onion, coarsely chopped, bouquet garni, salt and pepper.

Remove the ham hocks, the vegetables and the bouquet garni.

Add the vegetables (using only the white portion of the leeks) and the bouquet garni.

Add the wine, stock, tomato paste and bouquet garni.

Add them to the pot along with two leeks, the salt, garlic and bouquet garni.