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Quatre Épices (French Four-Spice Blend)
Traditionally used to season pâtés and terrines, this French spice mixture also adds an earthy depth to the duck confit.
September 2008
- Keywords
- paul grimes,
- french,
- buy this make that,
- terrine,
- pate
recipes
Chicken Liver Pâté
The classic flavors of this tried-and-true starter served with baguette toasts are sure to brighten any cocktail party.
September 2008
- Keywords
- melissa roberts,
- web-exclusive recipes,
- buy this make that,
- poultry,
- french
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