Sunday, March 26, 2006


1/2 lb. blanched Jordan al- 2 tablespoonfuls olive oil or monds melted butter Salt

Blanch the almonds and dry them on a clean cloth. Put the oil or butter into a small frying-pan or a chafing-dish, and when hot, add the almonds and stir and fry them until delicately browned. Drain on paper and sprinkle with salt. If the almonds, oil, and salt are mixed together and allowed to stand in a cool place, the nuts will be nicely seasoned throughout. Pecan-nut meats, blanched pistachio nuts, and peanuts also may be salted.


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