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| Melange Classique (French Spice Blend) Recipe |
Category: Seasonings
Rating:
N/A
Servings: 1
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Ingredients
5 dried bay leaves
2 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon dried rosemary
2 teaspoon grated nutmeg
2 teaspoon cloves
1 teaspoon cayenne
1 1/2 teaspoon white peppercorns
1 1/2 teaspoon coriander seeds
Cooking Directions:
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" on May 23, 97
seasonings
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