Quatre-epices

Summary

Yield
Ounces
SourceCharcuterie
Prep time5 minutes
RegionFrance

Description

This is the common blend of spices used in making French pates. You can substitute ginger for cinnamon, and white pepper for black pepper, depending upon the meats in the pate.

Ingredients

7ozBlack Pepper
1ozground cloves
1ozground nutmeg
1ozground cinnamon (or ginger)

Instructions

Combine all ingredients and seal tightly. Keep refrigerated.

Notes

This is much easier if you buy the spices pre-weighed. I buy them at Ed Hyder's Mediterranean Marketplace in Worcester. You use this one or two tablespoons at a time, but once you get the hang of making pates, you'll be glad to have this premixed.
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