Thyme |
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Like rosemary, thyme is to be used sparingly for it has a strong flavor. It enhances roasts and vegetable dishes and goes with parsley and bay leaf to make up a bouquet garni.
Thyme is used in fresh tomatoes, tomato aspic, salads; poultry stuffing; croquettes, fricassees; dish chowders, gumbo, vegetable soup, shirred eggs; all meats; seafood sauces; artichokes, beans, carrots, mushrooms, onions, potatoes.
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