Melange classique (french spice blend)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | Dried bay leaves | |
| 2 | teaspoons | Dried thyme |
| 1 | teaspoon | Dried marjoram |
| 1 | teaspoon | Dried rosemary |
| 2 | teaspoons | Grated nutmeg |
| 2 | teaspoons | Cloves |
| 1 | teaspoon | Cayenne |
| 1½ | teaspoon | White peppercorns |
| 1½ | teaspoon | Coriander seeds |
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" <MSpork@...> on May 23, 97