bouquet garni

A sachet d'Épices is a small cheesecloth bag containing peppercorns, other spices and herbs (such as parsley, thyme and bay leaves){{Cite book |last=The Culinary Institute of America |author-link=The Culinary Institute of America |title=The Professional Chef |publisher=Wiley |year=2011 |isbn=978-0-470-42 135-2 |edition=9th |location=Hoboken, New Jersey |page=}}{{Rp|page=|pages=240–241}} which similarly adds aromatic flavor to a soup, stock, casserole or stew. It acts as a tea bag, infusing flavor into a liquid. The bag may be tied or untied; in the case of the latter, the liquid is strained afterwards. Like a bouquet, sachets may undergo no, small, or significant variations, from the small additions of a garlic clove or carrot, to the dramatic additions of spices and flavors of ginger, cardamon or cinnamon.{{Rp|page=240}} The additions depend on the stock being produced: juniper berries and fennel for instance feature in some brown game and duck stocks, while some brown lamb or pork stocks host caraway seeds.{{Rp|page=264}}

When in cooking a sachet d'Épices is added to a preparation depends on the destination's volume, and timing can vary from 15–30{{Nbsp}}minutes before completion in stocks or soups smaller than a {{Convert|1|gal|L}}, to an hour in larger preparations. When the desired flavor is extracted, cooks may remove them from a stock or soup, even before other ingredients contained have finished cooking.{{Rp|page=240}} This ability to remove the sachet if the desired flavor has been extracted is why some chefs tie the sachet, regardless of whether they will eventually strain the product.{{Rp|page=254}} Cooking aromatics contained in sachets for an excessive amount of time is avoided by cooks, as the flavors can become "flat", as the flavor compounds they impart, volatile oils, are delicate.{{Rp|page=|pages=259, 304}}

{{Cookbook|Bouquet Garni}}

Dishes made with a bouquet garni include:

{{columns-list|colwidth=35em|

• Boeuf bourguignon
• Blanquette de veau{{cite book | last1=Dryansky | first1=G. | last2=Dryansky | first2=J. | title=Coquilles, Calva, and Crème: Exploring France's Culinary Heritage: A Love Affair with French Food | publisher=Pegasus Books | year=2012 | isbn=978-1-4532-4926-0 | url=https://books.google.com/books?id=AkudveKgkKcC&pg=PT92 | access-date=January 16, 2017 | page=92}}
• Bouillabaisse{{cite book | last1=Kundrat | first1=A. | last2=Webster | first2=S. | title=Fairfield County Chef's Table: Extraordinary Recipes from Connecticut's Gold Coast | publisher=Lyons Press | year=2014 | isbn=978-1-4930-0873-5 | url=https://books.google.com/books?id=01J_BAAAQBAJ&pg=PA95 | access-date=January 16, 2017 | page=95}}
• Brown Windsor soup{{cite book | last=Rumble | first=V.R. | title=Soup Through the Ages: A Culinary History with Period Recipes | publisher=McFarland, Incorporated Publishers | year=2009 | isbn=978-0-7864-5390-0 | url=https://books.google.com/books?id=kQtCKmQG4rsC&pg=PA66 | access-date=January 16, 2017 | page=66}}
• Carbonnade flamande
• CassouletEstalla, Mary (February 1991). [https://books.google.com/books?id=FwgAAAAAMBAJ&pg=PA40 "The Flavor of France"]. Vegetarian Times. No. 161. p. 40. ISSN 0164-8497
• Coq au vin{{cite book | last1=Morgan | first1=L.B. | last2=McCormick | first2=A. | title=Homegrown Herb Garden: A Guide to Growing and Culinary Uses | publisher=Quarry Books | year=2015 | isbn=978-1-59253-982-6 | url=https://books.google.com/books?id=O_v6CwAAQBAJ&pg=PA60 | access-date=January 15, 2017 | page=60}}
• Court-bouillon{{cite book | last=Peterson | first=J. | title=Essentials of Cooking | publisher=Artisan | year=2003 | isbn=978-1-57965-236-4 | url=https://books.google.com/books?id=PRexZgYY6MUC&pg=PT126 | access-date=January 16, 2017 | page=126}}
• French onion soup{{cite book | last=Badcock-Walters | first=T. | title=Cultivating Flavour | publisher=Lizard's Leap Press | year=2008 | isbn=978-0-9814173-0-1 | url=https://books.google.com/books?id=KvBTsTPK_CoC&pg=PA27 | access-date=January 16, 2017 | page=27}}
• Lapin chasseur (huntsman's rabbit){{cite book | last=Osbaldeston | first=P. | title=The Palm Springs Diner's Bible | publisher=Pelican Publishing Company | year=2007 | isbn=978-1-58980-470-8 | url=https://books.google.com/books?id=C59jb0ms8E4C&pg=PA260 | access-date=January 16, 2017 | page=260}}
• Ossobuco{{cite book | last1=Rombauer | first1=I.S. | last2=Becker | first2=M.R. | last3=Becker | first3=E. | last4=Guarnaschelli | first4=M. | title=JOC All New Rev. - 1997 | publisher=Scribner | year=1997 | isbn=978-0-684-81870-2 | url=https://books.google.com/books?id=tbyW2LeXIOkC&pg=PA686 | access-date=January 16, 2017 | page=686}}
• Pot-au-feu{{cite book | last=Rappaport | first=R. | title=The Big Book of Slow Cooker Recipes | publisher=Adams Media | year=2013 | isbn=978-1-4405-6069-9 | url=https://books.google.com/books?id=74XIsOvYeHYC&pg=PA478 | access-date=January 15, 2017 | page=478}}
• Poule au pot{{cite book | last1=Moine | first1=M.P. | last2=Wickenden | first2=N. | title=Chicken and Other Poultry Dishes: Les Poulets Et Volailles | publisher=Simon & Schuster | series=Marie-Pierre Moine's French Kitchen | year=1994 | isbn=978-0-671-89658-4 | url=https://books.google.com/books?id=dIpFsCQGClkC | access-date=January 16, 2017|page=14}}
• Tripes à la mode de Caen

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{{reflist|30em}}

• The New Larousse Gastronomique, Crown Publishers, Inc., NY, NY {{ISBN|0-517-53137-2}}, p. 141

{{French cuisine}}

{{Herbs and spices}}

{{cuisine}}

Category:Herb and spice mixtures

Category:French cuisine