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Quatre Epice
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This spice mixture appears in all sorts of food. It was used so often by the French that it is called Quatre Epice in every language; it is always the same ingredients, i.e., cinnamon, nutmeg, allspice, and cloves. The cinnamon, nutmeg, and allspice are always used in equal proportions; the cloves are in one-half the amount of any of the others.The French use it in pates, with squash and fruit dishes. We use it in pumpkin pie and fruit cake recipes.
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QUATRE EPICES
ESCARGOT A LA MENETREL
Inspired By: Snails a la Menetrel featured on www.recipesource.com
Ingredients:
1 lb Butter
1/2 c PureSpice ® Parsley
1 tb Crushed garlic
3 tb PureSpice ® Shallots
12 Canned anchovy fillets
1 tb PureSpice ® Salt
1 ts PureSpice ® Pepper
1 tb PureSpice ® Quatre-epices
100 Canned snails
1/2 c White wine
2 c Fresh white breadcrumbs
1.Make snail butter by working the butter with a mixture of chopped Parsley, garlic, Shallots and anchovy fillets. Season with the salt, pepper and spice, then work through a fine sieve.
2. Place a piece of butter the size of a bean inside each snail shell. Add the snail, then close up the shell with some more butter, pressing it down firmly. Arrange the snails on a dish and moisten with the wine.
3. Sprinkle with the breadcrumbs and bake in a hot oven for 8 minutes.
ESCARGOT A LA MENETREL
Inspired By: Snails a la Menetrel featured on www.recipesource.com
Ingredients:
1 lb Butter
1/2 c PureSpice ® Parsley
1 tb Crushed garlic
3 tb PureSpice ® Shallots
12 Canned anchovy fillets
1 tb PureSpice ® Salt
1 ts PureSpice ® Pepper
1 tb PureSpice ® Quatre-epices
100 Canned snails
1/2 c White wine
2 c Fresh white breadcrumbs
1.Make snail butter by working the butter with a mixture of chopped Parsley, garlic, Shallots and anchovy fillets. Season with the salt, pepper and spice, then work through a fine sieve.
2. Place a piece of butter the size of a bean inside each snail shell. Add the snail, then close up the shell with some more butter, pressing it down firmly. Arrange the snails on a dish and moisten with the wine.
3. Sprinkle with the breadcrumbs and bake in a hot oven for 8 minutes.