1·Remove the bouquet garni and stir in the parsley.
取出香料包、将欧芹搅拌加入。
2·Remove the bouquet garni, taste and adjust salt, add a generous amount of freshly ground pepper and serve.
取走香料包，加盐试味。 洒上适当的胡椒并上碟。
3·Along with fresh sprigs of parsley and bay leaves, thyme is included in the French combination of herbs called bouquet garni used to season stock, stews and soups.
与新鲜的小枝欧芹和月桂树叶一起，麝香草被纳入叫花束饰菜的法国香草混合物中，用来做季节性原料，炖菜和煲汤。