Standard sachet d e'pices

Yield: 1 Servings

Measure Ingredient
4 Parsley stems
½ teaspoon Dried thyme; (1/2 gram)
1 Bay leaf
½ teaspoon Cracked peppercorns; 1 gram
1 Clove garlic; crushed

1. Place all in the center of a cheesecloth square. 2. Tie bag shut with butchers string.

Can be tied to pot handle while cooking or just toss it in.

NOTES : This sachet is good for seasoning 1 gallon, soup, stock, etc. dill, tarragon, cloves or other herbs and spices may be exchanged to fit the recipe needs.

Recipe by: S.C.I. - Jamie

Posted to recipelu-digest Volume 01 Number 536 by CuisineArt <CuisineArt@...> on Jan 15, 1998

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