Quatre-Épices

Preparation info
    • Difficulty

      Easy

Appears in

By John Martin Taylor

Published 1992

  • About

“Four-spices” usually include four of five spices and are commonly used to season forcemeats for sausages and terrines. I include all five. This is one combination of spices, like Seafood Boil (recipe follows), that I try to keep on hand in small quantities. This recipe is a suggestion; quantities and proportions given are typical but not written in stone. Vary the amounts to suit your own palate.