1 oz. of cayenne.
Put all these ingredients into a mortar and pound them until they are all able to pass through a very fine sieve. Put the resulting powder into an air-tight box, which must be kept dry.
Before being used, this spice is generally mixed with salt (No. [188]).
[182—FLOUR]
For whatever use the flour is intended, it is always best to sift it. This is more particularly necessary in the case of flour used for coating objects to be fried; for the latter, being first dipped into milk, must of necessity let a few drops of that liquid fall into the flour they are rolled in. Lumps would therefore form, which might adhere to the objects to be fried if the flour were not sifted.
[183—HERB JUICE]
This is to finish or intensify certain preparations.
To prepare it, throw into a small saucepan of boiling water some parsley, chervil, and tarragon and chive leaves, in equal quantities, according to the amount of juice required.
Set to boil for two minutes, drain, cool, press the herbs in a towel, twisting the latter; pound very finely, and extract the juice from the resulting paste by twisting a strong towel round it.
Keep this juice in the cool.