bouquet garni

Once the wine starts to boil, return the meat and its accumulated juices to the pot, and add the carrots, garlic and the bouquet garni.

Stew down the bones in one pint of water, a bouquet garni, add a little salt and white pepper to taste.

Moisten with two spoonfuls of stock, a bouquet garni, two bayleaves and a clove, pepper and salt to taste.

The adventurous, now and again, add ham or rice, vegetables or a bouquet garni.

The French wielder of the bouquet-garni, in default of more bloodthirsty entertainment, would be delighted by them.

Remove the bouquet garni, and serve on a deep platter with broth and all.