Ok, you weren't afraid to ask...
Not really had time to add extra entries other than the stuff I’m cooking from the Tome. However, I did come across this information in the very excellent book A Celebration of Soup by Lindsey Bareham on the subject of bouquet garnis – I usually guess as to what should go in mine, and try and match it to the ingredients of the soup/stew etc, but Lindsey gives an ultimate list here, which I’m reproducing – I’m using it as a benchmark from now on and thought you might like to know too… So whenever I mention that I’ve used a bouquet garni, unless Griggers is very specific as to what should go in it, it’ll be one of these and I’ll link back to this post. Hope it’s useful!
Poultry – stick of celery cut in half, parsley stalks, a couple of sprays of tarragon, a bayleaf, a sprig of thyme and leek trimmings.
Game – A sprig of rosemary, ½ an onion, 3 inches of pared orange peel and a sprig of thyme.
Fish – A couple of fennel stalks or leaves, a sprig each of chervil and tarragon and leek trimmings.
Meat – One clove of unpeeled garlic, parsley stalks, a bayleaf, ½ an onion studded with a few cloves and a sprig of time. (I’m also adding a spring of sage with pork and rosemary with lamb).