Bouquet garni
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The bouquet garni (French for "garnished bouquet"; pronounced [bukɛ ɡaʁni][1][2]) is a bundle of herbs usually tied with string and mainly used to prepare soup, stock, casseroles and various stews.[3][4][5] The bouquet is cooked with the other ingredients and removed prior to consumption.[3] Liquid remaining in the bouquet garni can be wrung out into the dish.[6]
There is no standard recipe for bouquet garni, but most French recipes include
leek, onion and parsley root
are sometimes included in the bouquet.
Sometimes, the bouquet is not bound with string, and its ingredients are filled into a small
sachet, a piece of celery stalk,[5] a net, or a tea strainer instead.[8] Traditionally, the aromatics are bound within leek leaves, though a cheesecloth,[3] muslin or coffee filter tied with butcher twine can be used.[citation needed
]
Use in dishes
Dishes made with a bouquet garni include:
- Boeuf bourguignon[9]
- Blanquette de veau[10]
- Bouillabaisse[11]
- Brown Windsor soup[12]
- Carbonnade flamande
- Cassoulet[7]
- Coq au vin[9]
- Court-bouillon[13]
- French onion soup[14]
- Lapin chasseur (huntsman's rabbit)[15]
- Ossobuco[16]
- Pot-au-feu[17]
- Poule au pot[18]
- Tripes à la mode de Caen
References
- OL 24167463M. Retrieved September 22, 2014.
- ^ The Health exhibition literature. The Health exhibition literature. W. Clowes & Sons. 1884. p. 231. Retrieved January 16, 2017.
- ^ ISBN 978-1-55832-245-5. Retrieved January 15, 2017.
- ^ ISBN 978-0-696-21532-2. Retrieved January 15, 2017.
- ^ a b "Bouquet garni recipes". BBC. Retrieved 6 October 2017.
- ISBN 978-0-618-80692-8. Retrieved January 15, 2017.
- ^ a b Estalla, Mary (February 1991). "The Flavor of France". Vegetarian Times. No. 161. p. 40. ISSN 0164-8497
- ISBN 978-1-4236-2347-2. Retrieved January 16, 2017.
- ^ ISBN 978-1-59253-982-6. Retrieved January 15, 2017.
- ISBN 978-1-4532-4926-0. Retrieved January 16, 2017.
- ISBN 978-1-4930-0873-5. Retrieved January 16, 2017.
- ISBN 978-0-7864-5390-0. Retrieved January 16, 2017.
- ISBN 978-1-57965-236-4. Retrieved January 16, 2017.
- ISBN 978-0-9814173-0-1. Retrieved January 16, 2017.
- ISBN 978-1-58980-470-8. Retrieved January 16, 2017.
- ISBN 978-0-684-81870-2. Retrieved January 16, 2017.
- ISBN 978-1-4405-6069-9. Retrieved January 15, 2017.
- ISBN 978-0-671-89658-4. Retrieved January 16, 2017.
Bibliography
- The New Larousse Gastronomique, Crown Publishers, Inc., NY, NY ISBN 0-517-53137-2, p. 141
