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    You are in: Home / Recipes / Quatre Épices (Four Spices) Recipe
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    Quatre Épices (Four Spices)

    Quatre Épices (Four Spices). Photo by Lalaloula

    1/1 Photo of Quatre Épices (Four Spices)

    Total Time:

    Prep Time:

    Cook Time:

    5 mins

    5 mins

    0 mins

    mersaydees's Note:

    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.”

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    Units: US | Metric


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

    Ratings & Reviews:

    • on January 02, 2010


      Mersaydess, this is a lovely spice mix, which will go great with many different dishes. I luv the cominbation of sweet and spicy and cant wait to see how the mix will work in my favourite recipes. I also think that this is a great recipe for gift giving, so I made up a double batch and am going to give it to a dear friend. Cant wait to hear how she likes it. THANKS SO MUCH for sharing this great recipe with us! Made and reviewed for 1-2-3-Hit Wonders Decembre 09.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 21, 2009


      4 of my FAVORITE spices. I would use this in Many dishes. Thanks for sharing mersaydees

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Quatre Épices (Four Spices)

    Serving Size: 1 (4 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 7.6
    Calories from Fat 3
    Total Fat 0.3 g
    Saturated Fat 0.2 g
    Cholesterol 0.0 mg
    Sodium 1.9 mg
    Total Carbohydrate 1.4 g
    Dietary Fiber 0.7 g
    Sugars 0.1 g
    Protein 0.1 g

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