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CATEGORY CUISINE TAG YIELD
Grains French Mixes and, Spices 1 Servings

INGREDIENTS

5 Dried bay leaves
2 t Dried thyme
1 t Dried marjoram
1 t Dried rosemary
2 t Grated nutmeg
2 t Cloves
1 t Cayenne
1 1/2 t White peppercorns
1 1/2 t 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" <MSpork@msn.com> on May 23, 97

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