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Bouquet of Sweet Herbs


The bouquet, or fagot, of sweet herbs, so often called for in foreign cooking, is made as follows: wash three or four sprigs of parsley, lay in their midst one sprig of thyme, and two bay leaves; fold the parsley over the thyme and bay leaves, tie it in a cork-shaped roll, about three inches long and one inch thick. The bouquet is used for seasoning soups, sauces, stews, and savory dishes in general, and is removed when the dish is served.


The Cooking Manual of Practical Directions for Economical Every-Day Cookery (1877).


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