Anagram & Information om | Engelska ordet GARNI

Exempel på hur man kan använda GARNI i en mening

• In classical cuisine, the use of a bouquet garni (or bag of herbs) consisting of parsley, bay leaves, a sprig of thyme, and possibly other herbs, is common.
• There is no standard recipe for bouquet garni, but most French recipes include thyme, bay leaf and parsley.
• Traditionally, court bouillon is made from water, salt, white wine, vegetable aromatics (mirepoix of carrot, onion, and celery), and flavored with bouquet garni and black pepper.
• It is different from the Belgian sauce base of the same name, which consists of vinegar, white wine, shallots, tarragon stems, bouquet garni, and peppercorns.
• Mignonette or poivre mignonette, roughly cracked or coarsely ground peppercorns in French cuisine, used for au poivre preparations and in bouquet garni.
• In its original form this dish consisted of all four chambers of a beef cattle's stomach, part of the large intestine (this was outlawed in France in 1996), plus the hooves and bones, cut up and placed on a bed of carrots, onions, leeks, garlic, cloves, peppercorns, a bouquet garni, a bottle of cider and a glass of calvados in a tripière (a special earthenware pot for cooking tripe).
• Prawn cocktail, steak garni with chips, and Black Forest gâteau was the most popular dinner menu in British restaurants in the 1980s, according to contemporary surveys by trade magazine Caterer and Hotelkeeper.
• Aïoli garni or grand aïoli is a traditional Provençal dish or meal based on aïoli, usually accompanied by salt cod and boiled vegetables; other ingredients may include escargots, hard-boiled eggs and small boiled octopus.
• This recipe is prepared with white fish or Mediterranean seafood, such as mullet, mackerel, sea bass, whiting, conger eel, sea robin, sea bream, cod, turbot, le poisson de St Pierre, or monkfish (for bourride à la Sétoise), a brunoise of vegetables (celery, fennel, leeks, carrots, onions, bouquet garni, possibly with white wine), and aïoli.

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