The bouquet garni (French for "garnished bouquet"; pronounced [buk? ?a?ni]) is a bundle of herbs usually tied together with string and mainly used to prepare soup, stock, and various stews. The bouquet is cooked with the other ingredients, but is removed prior to consumption. Liquid remaining in the bouquet garni can be wrung out into the dish.
There is no generic recipe for bouquet garni, but most French recipes include thyme, bay leaf and parsley. Depending on the recipe, the bouquet garni may also include basil, burnet, chervil, rosemary, peppercorns, savory and tarragon. Vegetables such as carrot, celery (leaves or leaf stalks), celeriac, leek, onion and parsley root are sometimes included in the bouquet. In Provence, a slice or two of dried orange peel is not uncommonly added.
Sometimes, the bouquet is not bound with string, and its ingredients are filled into a small sachet, a net, or even a tea strainer, instead. Traditionally, the aromatics are bound within leek leaves, though a coffee filter (or cheesecloth or muslin) and butcher twine can be used, instead.
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Etymology
The term "faggot" is an antiquated name for the bouquet garni.
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Use in dishes
Dishes made with a bouquet garni include:
- Boeuf bourguignon
- Blanquette de veau
- Bouillabaisse
- Brown Windsor soup
- Carbonnade flamande
- Cassoulet
- Coq au vin
- Court-bouillon
- French onion soup
- Lapin chasseur (huntsman's rabbit)
- Ossobuco
- Pot au feu
- Poule au pot
Source of the article : Wikipedia
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