Quatre-epices
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | teaspoons | Black peppercorns |
| 2 | teaspoons | Grated nutmeg |
| 1 | teaspoon | Cloves |
| 1 | teaspoon | Dried ginger |
Directions
FRANCE
Grind all the ingredients to a fine powder. Use in dishes that need long simmering, such as stews. Stored in an airtight container, it will keep for 3-4 months.
The Complete Book of Spices by Jill Norman ISBN 0-140-23804-2 pg 100 Submitted By DIANE LAZARUS On 02-17-95
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