Traditionally Its only Bouquet garni, Garlic, Parsley, Salt and lots of black pepper. There are Lots of additions like Nutmeg or a Clove which can be added to enhance the flavour. Generally most of the flavour comes from the stock. so its a great dish to try in different areas as the base changes.
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Okay I see. Thanks for letting me know. I think I used nutmeg and clove the first time I made it but I find clove to be a tough spice to use in cooking in general. A little bit goes a long way and if you put too much in, it overpowers everything and ends up tasting like a Christmas cake or something lol