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

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