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Melange Classique (French Spice Blend)

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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" <MSpork@msn.com> on May 23, 97

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