Beau Monde Seasoning
So I went down the Helen Corbitt rabbit hole because of her million dollar dip recipe. I got her first cookbook and tried some of the other dips in it. One of them which caught my eye was the Pate Beau Monde, so I got some of the spice mentioned and mixed it up. It was meh, probably never going to make it again but I now don’t know what to do with the rest of the seasoning. I emailed Spice Islands and cruised their recipe section on their website but they were so unhelpful I was almost impressed. Do you have any idea what the heck I can do with this stuff? For everyone who has never tried it just imagine celery salt with sugar mixed in. Oh yeah, here is Mrs Corbitt’s recipe.
6 oz cream cheese
4 T cream
2 1/2 t Beau Monde
1/4 t thyme
1/4 t Marjoram
1/4 t summer savory
2 T parsley, finely chopped
mix everything together thoroughly and chill for several hours before serving.
Comments
Hello Joshua,
According to a vintage Spice Islands booklet, you can use the Beau Monde spice blend to season steaks, fish and poultry before grilling or broiling. They suggest using 1 teaspoon of the spice blend per pound of meat. Of course, you can adjust the amount according to your taste preference. You can also find a recipe online for Ernest Hemingway's favorite hamburger which includes 1/2 teaspoon of Beau Monde seasoning.
Best,
The Milk Street Team