Sachet

Page 342

Cuisine: French | Course Type: Other

(1 review)

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I used this for the Catalan Stew. Since only potatoes were cooked in it, I didn't see the need to use cheesecloth. When I drained the potatoes I just discarded the herbs. The potatoes had only a very mild flavor from this. Given how highly seasoned the Catalan Stew is, I am not so sure that this step is really necessary for imparting additional flavor to that particular dish.

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