Quatre Épices (Four Spices)

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: 5 mins
• Yields: 1 teaspoon

Ingredients

• 1⁄4 teaspoon cinnamon, freshly ground
• 1⁄4 teaspoon allspice, freshly ground
• 1⁄4 teaspoon clove, freshly ground
• 1⁄4 teaspoon nutmeg, freshly ground

Directions

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