Parisian spice (pate spice)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Crushed bay leaf |
| 1 | tablespoon | Dried thyme |
| 1 | tablespoon | Powdered mace |
| 1 | tablespoon | Dried rosemary |
| 1 | tablespoon | Dried rosemary |
| 1 | tablespoon | Dried basil |
| 2 | tablespoons | Cinnamon |
| 1½ | teaspoon | Ground cloves |
| ½ | teaspoon | Ground nutmeg |
| ½ | teaspoon | Ground allspice |
| 1 | teaspoon | Ground white pepper |
| 2 | teaspoons | Spanish paprika |
| 1 | cup | Salt |
Directions
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@... on Feb 5, 1998