2 teaspoons whole cloves
1 heaping tablespoon black peppercorns
2 teaspoons freshly grated nutmeg
1 teaspoon ground ginger
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Copyright 2006, Braise, by Daniel Boulud and Melissa Clark, HarperCollins Publishers, All Rights Reserved