Quatre Pices 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.”
Steps
In small bowl , combine all ingredients.
Mix thoroughly.
Use immediately.
Ingredients
cinnamon, allspice, clove, nutmeg