| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Spanish |
|
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Crushed bay leaf |
| 1 |
tb |
Dried thyme |
| 1 |
tb |
Powdered mace |
| 1 |
tb |
Dried rosemary |
| 1 |
tb |
Dried rosemary |
| 1 |
tb |
Dried basil |
| 2 |
tb |
Cinnamon |
| 1 1/2 |
ts |
Ground cloves |
| 1/2 |
ts |
Ground nutmeg |
| 1/2 |
ts |
Ground allspice |
| 1 |
ts |
Ground white pepper |
| 2 |
ts |
Spanish paprika |
| 1 |
c |
Salt |
INSTRUCTIONS
Mix all ingredients well in a spice mortar, or crush them together in a
deep bowl with the bottom of a cup. Sift through a fine sieve 2 or 3 times,
crush again, and sift until everything goes through. Keep in a tightly
covered jar.
SOURCE: Chef Louis Szathmary - The Bakery Restuarant Cookbook
Posted to recipelu-digest by QueenBerta@aol.com on Feb 5, 1998
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