What Are Quatre-epices and How Can I Use Them?
Quatre-epices is easier to cook with than it looks. Here's how to choose, use, and store them, what to substitute, and 4 recipes to get you started.
- In Chinese:
- 世嘉-Epices酒店
- British (UK) term:
- Quatre-epices
- en français:
- quatre-épices
- en español:
- quatre-epices
Recipes using quatre-epices
There are 4 recipes that contain this ingredient.
Boudin Blanc I
A white meat based sausage made in Europe and Britain, wherever blood sausage (black pudding) tends to be made. It is usually associated with Christmas time in France. The traditional Boudin Blanc in France dates back to the middle-ages. White puddings are also traditional in Spain, Ireland and some parts of Britain.
Snails Menetrel / Escargots a la Menetrel
Escargots baked in their shells with anchovy-spiked garlic herb butter, quatre-epices, and a breadcrumb crust. A bold French twist on classic Bourguignonne snails.
Snails Menetrel
Snails Menetrel are classic French escargots packed into shells with a garlic, parsley, shallot, and anchovy butter, sprinkled with breadcrumbs, and baked until bubbling. A traditional French bistro appetizer.
Duck Liver Terrine
A rich French duck liver terrine blended with speck, armagnac, cream, and quatre-epices, studded with diced roasted duck breast. Served chilled with hot toast and warm flambeed grapes.
