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.
Region
Yield
10 Ounces
Preparation time
5 minutes
Ingredients
7 oz Black Pepper
1 oz ground cloves
1 oz ground nutmeg
1 oz ground 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.
Source
Charcuterie