296 Spiced Salt

Rate this recipe

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


This can be prepared by mixing together 100 g ( oz) very dry fine salt, 20 g ( oz) ground white pepper and 20 g ( oz) mixed spice. If this salt is not to be used immediately it should be kept in a tightly closed container in a dry place.