Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetarianvegangluten-freedairy-freenut-free
Bouquet Garni
From The new century cookery book, 1901
Serves 1
Used to add flavor to soups, sauces, and meat dishes.
A modern interpretation · AI-generated from the original record
Ingredients
- a few branches of fresh parsley
- a sprig of thyme
- a sprig of marjoram
- a bay leaf
- a sprig of basil
- a celery leaf
- a small piece of cinnamon stick
- a clove of garlic if liked
- a small blade of mace
- a pepper pod (long pepper)
Method
Lay the parsley on the left hand, place the other herbs on top, fold the parsley around them, and tie with string into a neat bundle.
Use as directed in recipes.
Nutrition per serving
220Calories
6 gProtein
38 gCarbs
9 gFat
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 72. The excerpt below is the record exactly as published.
bouquet garni, which enters largely into the composition of many of' the French preparations, soups, ragouts, and sauces. To make a bouquet garni, lay upon the left hand a few branches of fresh parsley well washed, and place upon this a sprig of thyme, a sprig of marjoram, a bay leaf, a sprig of basil, a celery leaf, and a small piece of cinnamon stick, also a clove of garlic if liked, together with a small blade of mace and a pepper pod {long pepper)
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