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- Path: decwrl!recipes
- From: selig%sam.span@star.stanford.edu (William J. Selig)
- Newsgroups: alt.gourmand
- Subject: RECIPE: French herb blend
- Message-ID: <13983@decwrl.DEC.COM>
- Date: 15 Jul 88 05:33:39 GMT
- Sender: recipes@decwrl.DEC.COM
- Distribution: alt
- Organization: Marshall Space Flight Center, Huntsville, Alabama, USA
- Lines: 46
- Approved: reid@decwrl.dec.com
-
-
- Copyright (C) 1988 USENET Community Trust
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- .RH MOD.RECIPES-SOURCE HERB-BLEND-1 S "11 Feb 88" 1988
- .RZ "FRENCH HERB BLEND" "A French-style mixture of herbs and seeds"
- I found this in some magazine many many
- years ago. I usually make it every year or so and give it
- to people as presents. The recipients
- are continually asking either for the recipe or refills. This goes well
- in soups and similar things but is especially good in scrambled eggs.
- .IH "2 cups" "500 ml"
- .IG "\(12 cup" "tarragon" "120 ml"
- .IG "\(12 cup" "chervil" "120 ml"
- .IG "2 Tbsp" "sage leaves" "30 ml"
- .IG "\(12 cup" "thyme" "120 ml"
- .IG "2 Tbsp" "rosemary" "30 ml"
- .IG "5 Tbsp" "freeze-dried chopped chives" "75 ml"
- .IG "2 Tbsp" "dessicated orange rind" "30 ml"
- .IG "2 Tbsp" "ground celery seed" "30 ml"
- .PH
- .SK 1
- Dump everything together and mix until well combined.
- .SK 2
- Pack into small jars
- and label (the now-empty spice jars that held the ingredients are a good
- size).
- .NX
- Store in a cool dry place. Crumble spices in hand when using.
- .PP
- .AB "" "Measure spices by volume, not by weight, because of the large variation in moisture content."
- .SH RATING
- .I Difficulty:
- easy.
- .I Time:
- 5 minutes.
- .I Precision:
- approximate measurement OK.
- .WR
- Bill Selig
- NASA Marshall Space Flight Center, Huntsville, Alabama, USA
- selig%sam.span@star.stanford.edu
-