Why not simply have Quatre Epices as the main recipe heading for this? Have never heard of it referred to as "French Spice Mixture" .....
French Spice Mixture
(Quatre Épices)
MAKES 2 TBSP.
Originally used in baroque cooking, this blend of "four spices"—usually cloves, ginger, nutmeg and pepper—was used largely for making sausage and salami.
1 heaping tbsp. black peppercorns
2 tsp. whole cloves
1 tsp. ground ginger
2 tsp. freshly grated nutmeg
1. Grind peppercorns, cloves, ginger, and nutmeg together.
