Which of the following can be added to thicken a stew? a. bouquet garni b. garlic c. sachet d'épices d. beurre manié

D. Beurre manié

Explanation:

Beurre manié is a term of French origin which means “kneaded butter.”

When it comes to ingredients of this mixture, it’s as simple as flour and butter. The ingredients are not cooked together from the beginning of the meal. They are used to make a paste, which can be added at the last minute to sauces or soups, in order to quickly thicken them.

Compared to other thickening methods, this one will give your meal a rich full taste too.

To make your beurre manié, simply mix together equal parts of soft butter and white flour and whisk it until it's smooth and thick.

i'm not too sure - if you could attach the picture