Parsley
Parsley has a vibrant, aromatic flavour, it is typically added toward the end of cooking as excessive heat can destroy its flavour.
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Kedgeree
Kedgeree is a Victorian Anglo-India dish that is thought to have originated with the British colonial servants returning to Britain after working in India. It was served as a breakfast dish.
Court-bouillon
Court-bouillon is a light stock or broth used for poaching fish, shellfish, poultry, and sweetbreads. Court-bouillon is not the same as a rich, full-bodied stock and is generally not part of the finished dish.
Fines herbes
Fines herbes is a mix of parsley, chives, tarragon, and chervil used to flavour chicken, fish, and egg dishes, in sauces and in herb salads.
Tarragon
Gently crushing the leaves of tarragon releases a sweet aroma of liquorice.
Garlic
Garlic is one of the most popular aromatics used almost worldwide because of the flavour adds to dishes. Raw garlic has a very pungent, hot taste that mellows and becomes sweeter when cooked. Roasting garlic gives it a lovely delicate, nutty flavour.
Herbs
Herbs are plants that are used in relatively small amounts to add flavour to dishes. We can use the leaves, stems, roots, and seeds.
Bouquet Garni
A bouquet garni is a bundle of herbs usually tied together with string used to add flavour to soups, stocks, and stews. It is cooked with the other ingredients but is removed before the dish is eaten.
Espagnole
Classic Espagnole sauce has a very strong taste and is seldom used directly, it serves as the starting point for many derivatives, of which there are hundreds in the classical French repertoire.
Mirepoix
Mirepoix, a trio of aromatic vegetables, became popular in 19thcentury French cooking.Mirepoix is a small, fine dice normally of onions, carrots, and celery roughly in the proportions 2:1:1. It is the base flavour of many classic sauces and stocks and slow-cooked casseroles and stews.
A Cook's Compendium 