Cover the ham with water, then throw in your vegetables, bay leaves, peppercorns and bouquet garni. |
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In a heavy casserole, pour chicken stock or water to a depth of 5cm and add the carrots, large onions, celery, peppercorns and bouquet garni. |
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Increase the heat, add the onions, carrots, celery, bouquet garni, and water, and bring to a boil. |
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Reduce the heat, add the garlic and bouquet garni, and maintain at a simmer. |
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Add the chopped onions, tomatoes, tomato paste, cumin, cayenne pepper, and the bouquet garni. |
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Add the carrot, white wine, chicken stock, tomato, and the bouquet garni and bring to a boil. |
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Also, while it won't be the end of the world if you don't add the bouquet garni or the parsley, it will make your dinner taste better. |
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Add the reserved both and bouquet garni, bring to a boil, reduce the heat, and simmer for 20 minutes, skimming occasionally. |
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Add 250 ml of the beef broth and the bouquet garni, cover and bring to the boil. |
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Instead I found a pleasing bouquet garni of sage and thyme, solid blackcurrant, plum and complementary Asian spice. |
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Bay is a herb that is invariably slung into stews or tucked into a bouquet garni. |
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Tie with a piece of butcher's twine to form a bouquet garni, In a saucepan, add the Port and bouquet garni. |
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Throw in the bouquet garni, bring to a simmer and cook at a very gentle simmer for about 45 minutes. |
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Add chopped onions, peeled carrots, a bouquet garni made of parsley stalks, leek and celery sticks and a little bundle of thyme all tied up with string. |
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Make an herb wreath for the kitchen by wiring on fresh herbs to a grapevine wreath and adding chilies, bouquet garni, tiny terracotta pots and a big gingham bow. |
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Remove from the heat, add the bouquet garni, and set aside for 30 minutes. |
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Add the fish stock and the bouquet garni and bring to a boil. |
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A few leaves are sometimes tied with twine and other herbs to form a bouquet garni. |
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Stir in the garlic granules, thyme, pepper, bay leaf and bouquet garni. |
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It is a common component of the bouquet garni, and of herbes de Provence. |
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