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Culinary Dictionary
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| Term(s) | ||
Bouquet Garni | ||
 Bundled herbs, tied with string, used for flavoring stocks and liquids. Classically contains varying amounts of fresh parsley, thyme, bay leaf and whole black peppercorns. Some recipes call for a stalk of celery, leek or even carrot, but if using Mirepoix, these can be omitted. Bouquet Garni can take on ethnic or regional nuances. |