Bay Leaf (Feuille de laurier)

The "Queen" Cookery Books. No.10. Veg... · S. Beaty-Pownall · 1902
Source
The "Queen" Cookery Books. No.10. Vegerable
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (1)
Instructions (4)
  1. These are much used for flavouring, and generally appear in the bouquet garni.
  2. Best used fresh, but if gathered in the summer, tied in bunches, and hung up in a warm dry place in a paper bag to keep off the dust, they are very useful.
  3. A very good extract may be made, when leaves are plentiful, by packing them pretty tightly in a bottle and pouring on to them sufficient rectified spirit to cover them well; let this stand ten days, then bottle off and seal.
  4. This gives a nice flavour, but must be used carefully, or it may give a slightly resinous taste.
Original Text · last edited 4 days ago
Bay Leaf (Feuille de laurier).—These are much used for flavouring, and generally appear in the bouquet garni. Best used fresh, but if gathered in the summer, tied in bunches, and hung up in a warm dry place in a paper bag to keep off the dust, they are very useful. A very good extract may be made, when leaves are plentiful, by packing them pretty tightly in a bottle and pouring on to them sufficient rectified spirit to cover them well; let this stand ten days, then bottle off and seal. This gives a nice flavour, but must be used carefully, or it may give a slightly resinous taste.
Notes
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