By Abby Simchak
From Fine Cooking #131, p. 87
French for “garnished bouquet,” the term bouquet garni refers to sprigs of herbs, usually parsley and thyme, and bay leaves tied together for steeping or simmering in liquid to flavor it, as in the pot-au-feu recipe. A bouquet can also contain a stalk of celery or a leek top; black peppercorns or other whole spices may be included as well. The ingredients are sometimes tied in a cheesecloth bundle to contain them and make for easier removal.