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Quatre Épices (Four Spices)

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“Based on a recipe from Simply French, the cookbook where Patricia Wells presents the cuisine of Joël Robuchon. Per the introduction, “Quatre épices, literally 'four spices,' is a classic French mixture designed to season terrines of pork or duck liver. Use the best-quality spices you can find, and grind them yourself in a spice or coffee mill. I generally prepare only the amount I will need for each terrine.””
READY IN:
5mins
YIELD:
1 teaspoon
UNITS:
US

Ingredients Nutrition

  • 14 teaspoon cinnamon, freshly ground
  • 14 teaspoon allspice, freshly ground
  • 14 teaspoon clove, freshly ground
  • 14 teaspoon nutmeg, freshly ground

Directions

  1. In small bowl, combine all ingredients.
  2. Mix thoroughly.
  3. Use immediately.

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