This recipe was a serendipitous Christmas Eve find. If you need a last minute gift for a friend who loves food or is a history nerd, this might just suit. The quantity will need to be scaled down - Durand clearly made this amount for restaurant use!
The great cook, Durand, of illustrious memory, advocated the use of spiced salt, which he said had often stood him in good stead. The following are the exact quantities he gave in his recipe.
Take twenty ounces of salt, four heads of cloves, two nutmegs, six laurel [bay] leaves, a stick of cinnamon, four whole black peppers, half a quarter of an ounce of basil leaves [not a typo- he means an eighth of an ounce], and the same quantity of coriander seeds; pound in a mortar, pass through a tammy, pound any pieces that remain over, pass through the tammy, and keep in tightly corked bottles.
From: 366 Menus and 1200 Recipes; by the Baron Brisse (originally published in 1868, this was transcribed from the eighth edition of the English translation).
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