Chapter VII · Elementary Preparations · No. 176
176—Faggots (Bouquets Garnis)
The name “faggot” is given to those little bunches of aromatics which, when the contrary is not stated, are generally composed (in order to weigh one ounce) of eight-tenths oz. of parsley stalks and roots, one-tenth oz. of bay leaves, and one-tenth oz. of thyme. These various aromatics are put neatly together so that no sprig of the one sticks out beyond the others, and they are properly strung together.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 176, p. 72. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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