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Quatre Epices

Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About
The French name means ‘four spices’, although this mixture may consist of more. The main ingredients are black pepper, nutmeg, ginger and cloves and possibly cayenne pepper and cinnamon. The spices are tied in muslin, then either lifted out after cooking or left in the dish. This is often added to casseroles as a flavour enhancer.

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