-=> Quoting Dave Drum to All <=-

 DD> Title: Garlic Sausage
 DD> 2 ts Quatre epices *
 DD> * 1 part nutmeg, 1 part ginger and 7 parts white pepper -
 DD> (which is only THREE spices - UDD)

The 4th one in most mixtures is 1 part either cinnamon, cloves or
allspice.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Terrine of Rabbit with Prunes
 Categories: French, Rabbit, Game, Pork, Offal
      Yield: 12 Servings
 
      2    Rabbits with livers
      2 tb Armagnac
      1 ts Black pepper; ground fresh
      3 ts Thyme leaves
    400 g  Pork shoulder
    400 g  Pork back fat
      1 ts Oil
      1 sm Onions; dice fine
      1 lg Garlic cloves; chopped
      1 ts Quatre epices
      2 tb Wine. white
      1    Bay leaf
      1    Eggs
      2 tb Parsley leaves; chopped
     12    Prunes, stoned
           Rabbit stock
 
  Remove all the flesh from the rabbits, reserving one of the loin
  fillets in one piece. Put the fillet in a dish and moisten with a
  little of the armagnac, some of the pepper and a pinch of the
  thyme leaves. Cover and chill. Reserve the rabbit livers.
  
  Dice the rabbit meat, pork shoulder and pork fat roughly. Heat the
  oil in a small pan and saute the diced onion until it turns
  transparent. Add the garlic, remaining pepper, thyme and quatre
  epices. Add the white wine, remaining armagnac and bay leaf.
  
  Transfer the mixture to a bowl. Add the egg, chopped parsley, chopped
  reserved rabbit livers and salt. Beat well until firm.
  
  Grease a terrine with a little softened butter. Put in one-quarter
  of the minced mixture and press the top down firmly with the back of
  a spoon. Put a layer of half the prunes down the centre of this and
  top with another quarter of the mixture, pressing this and add
  another quarter of the mixture. Put the remaining prunes over the
  top, add the final portion of rabbit and pork mixture and press the
  top. Tap the terrine firmly on the top of the bench, cover and
  refrigerate for 1 hour.
  
  Put the terrine in a baking dish with hot water halfway up the
  sides of the terrine. Bake at 170C/340F for 30 minutes, then
  carefully pour off most of the fat. Pour in some or all of the
  stock to cover the meat. Cover and return the terrine to the oven
  
  From: The Food of Australia
  Recipe By: Damien Pignolet, Bistro Moncur, Sydney
  Typed by: Kevin JCJD Symons
 
MMMMM




Cheers

Jim


... Not an A-list spice but one of the best supporting stars.

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