| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | French | Mixes and, Spices | 1 | Servings |
INGREDIENTS
| 5 | Dried bay leaves | |
| 2 | ts | Dried thyme |
| 1 | ts | Dried marjoram |
| 1 | ts | Dried rosemary |
| 2 | ts | Grated nutmeg |
| 2 | ts | Cloves |
| 1 | ts | Cayenne |
| 1 1/2 | ts | White peppercorns |
| 1 1/2 | ts | Coriander seeds |
INSTRUCTIONS
More recent French mixtures combine aromatic herbs and spices. This melange classique comes from the chef's handbook Manuel du Restaurateur. Crumble the bay leaves. Grind the ingredients to a fine powder and store in an airtight jar for up to 4 months. Source: Jill Norman "The Complete Book of Spices" Viking Studio Books, 1991 ISBN 0-670-83437-8 The book is lavishly illustrated with full color photographs of the herbs and spices- whole, mixed, ground. Recipe by: Jill Norman * Web File 4/97 Posted to MC-Recipe Digest V1 #619 by "Mary Spyridakis" <[email protected]> on May 23, 97
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