Recipe developed at The Culinary Institute of America (CIA) by Chef Instructor Brenda La Noue. Check out videos of the recipe being made by a CIA Chef instructor on the Video Page of our website.
- 1/2 tsp fresh thyme
- 1 garlic clove, minced
- 1/2 tsp black peppercorns
- 3 parsley sprigs, chopped
- 1 cheesecloth, 3 by 3 inch piece
- 1 butcher's string, 6 inches
- 1. Place the ingredients in the center of the cheesecloth.
- 2. Gather and tie up the corners of the cheesecloth with butchers string so that the ingredients are sealed inside.
- 3. Add the sachet to the cooking liquid to impart the flavor.
- 4. Remove the sachet before serving.
- Yield: One piece.
|Total Fat||0 g|
|Saturated Fat||0 g|
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