QUATRE EPICES (“four spices” in French, about 1/3 cup)
3 tablespoons white peppercorns
1 whole nutmeg, crushed coarse
1 tablespoon ground ginger
1. In an electric spice or coffee grinder pulverize the white peppercorns, nutmeg, and cloves. Strain the mixture through a sieve into a bowl, add the ginger, and stir until the mixture is combined well. The quatre epices keeps in a tightly sealed jar in a cool dark place for up to 6 months. Use to season pates, sausages and sauces.