| 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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