Recipe: Herb Bouquets (for soups, sauces or poaching, make ahead)
Herbs and SpicesHERB BOUQUETS
"Use to flavor stock for soups and sauces, and for poaching fish and chicken."
1/2 cup dried parsley flakes
1/4 cup dried thyme leaves
1/4 cup dried celery flakes
2 Tbsp. dried marjoram leaves
5 medium bay leaves, lightly crushed
In a small bowl, stir together herbs until well mixed. Cut 16 (4-inch) squares of double thickness cheesecloth.
Place 1 level tablespoon of herb mixture in the center of each square. Bring corners together and tie with string to make a bag.
Store in an airtight container in a cool, dark place.
From: Cora, NC
"Use to flavor stock for soups and sauces, and for poaching fish and chicken."
1/2 cup dried parsley flakes
1/4 cup dried thyme leaves
1/4 cup dried celery flakes
2 Tbsp. dried marjoram leaves
5 medium bay leaves, lightly crushed
In a small bowl, stir together herbs until well mixed. Cut 16 (4-inch) squares of double thickness cheesecloth.
Place 1 level tablespoon of herb mixture in the center of each square. Bring corners together and tie with string to make a bag.
Store in an airtight container in a cool, dark place.
From: Cora, NC
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and without prior notification or explanation. Failure to follow the guidelines
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