Recipe - Melange Classique (French Spice Blend)

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 One half teaspoon White peppercorns
1 One half teaspoon Coriander seeds

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 0670834378 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 MCRecipe Digest V1 #619
by "Mary Spyridakis" MSpork@msn.com on May 23, 97