Part 7/13:
The narrative continues with a discussion on a refined veal stew, classified as a “white stew” because it eschews browning the meat. Instead, it emphasizes gentle simmering with aromatics like carrot, onion, garlic, and a bouquet garnier—a bundle of herbs tied in cheesecloth containing parsley, thyme, bay leaves, and peppercorns— for layered flavor.