Prep 5 mins
Cook 0 mins
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.”
- 1.23 ml cinnamon, freshly ground
- 1.23 ml allspice, freshly ground
- 1.23 ml clove, freshly ground
- 1.23 ml nutmeg, freshly ground
- In small bowl, combine all ingredients.
- Mix thoroughly.
- Use immediately.
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.
4 of my FAVORITE spices. I would use this in Many dishes. Thanks for sharing mersaydees