bouquet garni


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bouquet gar·ni

 (gär-nē′)
n. pl. bou·quets gar·nis (bō-kāz′ gär-nē′, bo͞o-)
A bunch of herbs tied together, wrapped in cheesecloth or enclosed in a small cloth sack, and immersed during cooking, as in a soup or stew.

[French : bouquet, bunch + garni, past participle of garnir, to garnish.]

bouquet garni

(ˈbuːkeɪ ɡɑːˈniː)
n, pl bouquets garnis (ˈbuːkeɪz ɡɑːˈniː)
(Cookery) a bunch of herbs tied together and used for flavouring soups, stews, etc
[C19: from French, literally: garnished bouquet]

bouquet′ gar•ni′

(gɑrˈni)
n.

pl. bouquets gar•nis (gɑrˈni)
a small bunch of herbs tied together or wrapped in cheesecloth and used to flavor soups and stews.
[1850–55; < French; see bouquet, garnish]

bouquet garni

A bunch of herbs, including marjoram, thyme, and parsley. Used to flavor stews and soups.
Translations
bouquet garni

bouquet garni

n (Cook) → Kräutermischung f
References in periodicals archive ?
Add the carrots, garlic and bouquet garni and cook for a further 30 minutes.
Add spices, seasoning or herbs to taste or a classic bouquet garni for extra flavour, and cook nice and slowly, 170C/325F/Gas Mark 3, until the meat is tender.
Return meat to tin and add vegetables, bouquet garni and salt and pepper to taste.
Mix thoroughly, add the bouquet garni and leave to cook gently for 15 minutes then add the tomatoes, skinned, deseeded and chopped.
1 Put the gammon with half the onions, carrots, bouquet garni and celery in a heavy base pan, add enough water to cover and bring to the boil.
To cook: Place in a large saucepan, together with the vegetables and the bouquet garni.
When braising beef I have usually used conventional European flavourings, red wine or beer and herbs such as tarragon, bouquet garni or thyme.
Sweet bay might well be described as a literary herb and one of the classic ingredients of the bouquet garni which is found more often in cookery books than in use in the kitchen.
2 ounces butter 1 shallot finely chopped 1 clove garlic, finely chopped 1 bouquet garni, consisting of parsley thyme and bay leaf 4 cockles, soaked in cold salted water for 30 minutes, covered, rinsed thoroughly (carpet shell or preferred clam may be substituted) 3/8 cup dry while wine 3 tablespoons olive oil 4 large sea scallops, abductor mussle removed 8 large shrimp, peeled with tail intact, deveined 1 baby octopus, tentacles only, cooked 8 broccolini florets, blanched 5/8 cup lobster stock Juice of 1 lemon Salt and freshly around black pepper to taste
I don't know when the bouquet garni came into our culinary world, or whose idea it was, but the fresh herb flavours of bay, thyme and parsley stalks have a similar flavour-enhancing role in our food.
Vegetable soup with basil pistou (serves 6) INGREDIENTS: 2 stalks celery; 2 carrots; 4tbsp/2'fl oz good-quality olive oil; 1 large onion; 2 small potatoes; 4 garlic cloves; 1 readymade bouquet garni (such as thyme, parsley, rosemary and sage); 2 litres/3 pints 10floz water; salt and freshly ground black pepper; 200g/7oz canned haricot beans, rinsed and drained.
Leave to cool in the stock CCHHOOUUCCRROOUUTTEE GGAARRNNII (for 4) ingredientsselection of sausages (I used morteau and zampone) 2 cooked ham hocks (see panel below left) cooked choucroute from a jar or made yourself boiled potatoes for the cabbage 125g butter 1 small onion, finely chopped 50g diced smoked streaky bacon 1 small white cabbage, finely sliced 750ml white wine 250ml white wine vinegar bouquet garni of thyme, bay leaf, and rosemary wrapped in a leek bouquet garni of star anise, cinnamon stick, coriander seeds and juniper berries tied in a muslin cloth 50g honey method.